PX This presents THE "WORD OF MOUTH" REVIEW
We’re actually getting kinda sick of new restaurants; it’s a bit tedious pointing out the same types of flaws over and over and over again and ultimately being disappointed more often than impressed. (Here’s a novel idea: why don’t you try working to improve the shitty restaurant you already have, rather than opening a new one every nine months, you greedy egomaniacal bastard?) But hey, maybe that’s just us.
Anyhoo! It’s so nice to see you! We hadn’t planned on visiting your place, probably like— ever— but the "word of mouth" on this joint has been pretty outstanding. So, ya know— we’re intrigued. We’re hoping that good "word of mouth" is all genuine, and we can get us some of that good in our mouth. Word.
What’s that? You’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you’re hoping we’ll like it and help spread the news, since you fired your publicist long ago for not doing jack shit for you?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what obnoxious opinionated food-bloggers 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 exactly made you choose our restaurant?
It came very highly recommended by a friend who visits Rome frequently (so frequently in fact, he has an "apartment" at Hotel Eden).
What was your first impression?
Oh boy. Despite its "casual" atmosphere, it’s a bit intimidating. The entrance is unassuming, but as soon as the door opens everybody in the dining room is immediately distracted by your arrival. And a lot of the gentlemen are in jackets.
Also, the host is just a tad unnerving.
Please rate the Bar:
I was so busy trying to maintain my comportment at all the sudden unexpected scrutiny, I didn’t even notice if there’s a bar. My bad!
Please rate the drinks/ cocktails/ wine:
Ha ha ah haa, the wine list is like a bible; it’s huge. I’ve never been so glad to have what little wine knowledge I possess. My waiter was apparently charmed by my sagacious selection (a Friulano Vermentino). Whew! I’m in.
Please rate the Dining Room:
There are several; the restaurant is split into three (or four?) separate rooms.
Please rate the BOH:
Excellent.
Okay seriously now, I have dined in Italy before— in Milan, Taormina, and Lake Como. And sorry, but the experiences had me sorta wondering how Italian cusine came to be so internationally renowned. Don’t get me wrong, I have had (albeit rarely) some really truly superb Italian food all right— in New York— where the chefs were all very highly trained and often implemented techniques / incorporated ingredients that can hardly be described as "traditional" homemade Italian.
Well, I finally feel like I’ve discovered what all the fuss is about. Al Moro’s food is very simple and the preparation quite rustic, but it was undoubtedly one of the best meals I’ve ever had in my life.
How was the staff?
Once they’ve recognized a true appreciator of fine food and wine, they’re like putty in your hands. Before then, they kinda have a way of making you, the obvious foreigner, feel a bit like an interloper. [Think La Esquina or Boom Boom, only without the doorman, the DJ, and all the young Americans.]
What did you eat?/ How was the food?
Antipasto misto : Was unbelievably fresh and tasty enough to have you wondering where the hell all the smoked meats you’ve ever tasted in your life have been stored (and for how long) before they’d ever reached your plate. An old gym locker inside an Egyptian pyramid maybe.
Acciughe with some Italian description I didn’t quite understand nor do I remember : But it was marinated in the "traditional" way and served with toasted bread and butter. Oi, no words can describe. This is why Italians just wave a hand in the air in circles, palm turned upward at about a 45 degree angle. Try it. Yea, that pretty much sums it up as befittingly as possible.
Melanzane Parmigiana : What can I say; I simply couldn’t resist. Also, see above appraisal.
Bucatini with salsicci e funghi : Oh my. Yea yea see above.
Wild strawberries with zabaglione : Uh, I think you get the picture by now, yes?
What did you like?
Everything.
What did you dislike?
That thirty seconds of scariness in the very beginning? It was like a scene out of an old mob movie.
What was your last impression?
Even the chef came out of the kitchen to check out "the Americans." Heee.
Would you come back?
Oh hells yeah.
Thank you, and hope to see you soon!
Grazie mille, arriverderci.
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Have you heard?
Until the release of PX Me- The Sequel to PX This (Spring 2012), 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
Check out talented former F&B industry superstar and homeslice Jersey Murray, founder of Black Ice Management and stylist to The Real Housewives of NYC‘s Countess LuAnn de Lesseps, in the "The Making of LuAnn’s (New) Music Video" on Bravo!
Yay! Hooray!
:)
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Have you heard?
Until the release of PX Me- The Sequel to PX This (Spring 2012), 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
Hey, has anyone ever had a "horrible boss" by any chance? We know we know— it’s like, sooo totally unlikely in the F&B industry!— but we’d just thought we’d ask. Anybody? Anybody? Bueller? Diaz?
Oh, there I am! Lookit that: "Abbe Diaz, a 42-year-old living in Greenwich Village, had so many bad experiences working in New York City restaurants that she wrote a book about it, PX This. (Diary of the ‘Maître d’ to the Stars’)…"
Aww maaan, did they leave out the part about the boss that would undermine potential business/customers simply to… oh forget it never mind. (Thanks, Daily News!)
However, if by some chance you’d like to know more about my crazy contemptible crackheaded mutherfukkers "horrible" bosses (and sooo much more), you know where to go! You’ll laugh! You’ll cry! It’s the… oh you get the picture.
Yay, me!
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Have you heard?
Until the release of PX Me- The Sequel to PX This (Spring 2012), 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
• Which former "celebrity" chef is (quite apparently) really desperate to find a job?
Anybody hiring? Call us— we’ll… uh… gladly make the introduction, take a standard headhunter’s commission, pat you on the back and wish you good luck (chances are you’re gonna need it).
• Which popular impresario’s shotgun wedding has insightful insiders scratching their heads at the peculiarly matched couple and hasty nuptials? Well, try checking back with them around December of this year— or hell, you should get pretty obvious "hints" even earlier. All your burning perturbed questions should be answered by then, duh. (Yea— it’s just about as… uh… typical as you can get.)
• Which new beleaguered hotel has a whooole new mess of problems to contend with? Their already-delayed opening is very likely to be postponed further. (Also, maybe expect a significant concept modification.)
• Which nightclub impresario (and friends) were tossed from his table at a tony East Hampton eatery? Evidently, this person is unaware of some basic restaurant rules. For example, when you go out to dine, you should always 1) actually order some FOOD, 2) NOT usurp tables meant/reserved for other patrons without permission, 3) LEAVE when even all your water glasses have long been cleared from the table, and 4) NOT be an obnoxious tool for absolutely no good reason. Or, ya know— take that cheap, self-entitled, arrogant attitude of yours back to downtown Manhattan where it belongs.
= "personne extraordinaire"