PX Me. (How I Became a Published Author, Got Micro-Famous, and Married a Millionaire)
When Abbe Diaz published her journal, PX This – Diary of the "Maître d’ to the Stars" [née Diary of the Potted Plant] in 2004, she’d had no idea what she was in for. Sure, she expected the process would be difficult and she might never work in the fine dining restaurant industry ever again, but she never imagined the truth could be so controversial— in a book that’s essentially about HAVING DINNER.
Despite PX This being lauded by most of her colleagues (and some of the most illustrious names in the business) as "the bible of the [NYC] industry," Diaz soon learned the politics of Food and/or "Culture" Media & PR is a game that’s dirtier than last night’s dishes. Finding herself under unjustified fire from various vastly popular and influential periodicals, news blogs, food press, online foodie communities, and other professional and aspiring writers, Diaz (a textbook Scorpio/Monkey) quickly realized [again] there were two things in her life she would never be willing to do: 1) Take unmerited bullshit, and 2) Kiss spiteful pretentious ass.
As you can probably imagine, that went over reeeally well. Mistruths, mudslinging, manipulation, misappropriation, corruption, censorship, and the tarnishing of her character— as well as the livelihoods of her friends and loved ones— are just some of the things she subsequently endured.
This is that story.
"This writing stuff is HARD." – Salman Rushdie (to friends on Facebook®)
"If you think the writing is hard, wait ’til you try the selling part. Oh, wait…" – Abbe Diaz (in response to friend, Salman Rushdie, on Facebook®)
PX Me – The Sequel to PX This
(How I Became a Published Author, Got Micro-Famous,
and Married a Millionaire)
- COMING SOON IN THE SPRING OF 2012 -
ABOUT THE AUTHOR:
Abbe Diaz is a freelance commercial-artist, designer/dressmaker, and restaurant consultant. She has worked in the restaurant/bar industry for nearly 25 years, with numerous stints throughout the New York dining/party scene that include: Limelight, Palladium, Tunnel, Club USA, Coffee Shop, Spy, Cafe Tabac, The Strand (Miami Beach), Mercer Kitchen, Ilo, Lotus, and Theo. She served as the opening maître d’ for The Park, Smith, and 66.
She is proud to have had the opportunity to work under such nightlife arbiters as: Jean-Georges Vongerichten, Brian McNally, Jonathan Morr, Peter Gatien, Eric Goode, and Sean Macpherson.
Diaz gained a B.A. in Economics from Rutgers College, Rutgers University – New Brunswick. She was further educated as a non-matriculate Design student at the Fashion Institute of Technology, in NYC, where she currently resides.
• “The New York service industry’s Norma Rae, Abbe Diaz… the Service Industry’s Nikke Finke…” – BlackBook
• “…pure unbridled crazy batshitness…” – gawker.com
For more information about PX This – Diary of the "Maître d’ to the Stars" visit http://pxthis.com/thebook
* * * * *
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
PX Me. (How I Became a Published Author, Got Micro-Famous, and Married a Millionaire)
When Abbe Diaz published her journal, PX This – Diary of the "Maître d’ to the Stars" [née Diary of the Potted Plant] in 2004, she’d had no idea what she was in for. Sure, she expected the process would be difficult and she might never work in the fine dining restaurant industry ever again, but she never imagined the truth could be so controversial— in a book that’s essentially about HAVING DINNER.
Despite PX This being lauded by most of her colleagues (and some of the most illustrious names in the business) as "the bible of the [NYC] industry," Diaz soon learned the politics of Food and/or "Culture" Media & PR is a game that’s dirtier than last night’s dishes. Finding herself under unjustified fire from various vastly popular and influential periodicals, news blogs, food press, online foodie communities, and other professional and aspiring writers, Diaz (a textbook Scorpio/Monkey) quickly realized [again] there were two things in her life she would never be willing to do: 1) Take unmerited bullshit, and 2) Kiss spiteful pretentious ass.
As you can probably imagine, that went over reeeally well. Mistruths, mudslinging, manipulation, misappropriation, corruption, censorship, and the tarnishing of her character— as well as the livelihoods of her friends and loved ones— are just some of the things she subsequently endured.
This is that story.
"This writing stuff is HARD." – Salman Rushdie (to friends on Facebook®)
"If you think the writing is hard, wait ’til you try the selling part. Oh, wait…" – Abbe Diaz (in response to friend, Salman Rushdie, on Facebook®)
PX Me – The Sequel to PX This
(How I Became a Published Author, Got Micro-Famous,
and Married a Millionaire)
- COMING SOON IN THE SPRING OF 2012 -
DP/Videographer: Jim Turner
Composer: Amir Salem aka Azeem
Production Assistant: Eric S. Smith
Voiceover: Brad Aldous
New Blogger: Kevin Coyle
Friend: Katina Carrao
Head Honcho: Brady Bryson
Co-Worker: Amir Salem
With cameos: Gabriel Snyder, Emily Gould, Josh Ozersky, Choire Sicha, Joshua David Stein, Ben Leventhal
ABOUT THE AUTHOR:
Abbe Diaz is a freelance commercial-artist, designer/dressmaker, and restaurant consultant. She has worked in the restaurant/bar industry for nearly 25 years, with numerous stints throughout the New York dining/party scene that include: Limelight, Palladium, Tunnel, Club USA, Coffee Shop, Spy, Cafe Tabac, The Strand (Miami Beach), Mercer Kitchen, Ilo, Lotus, and Theo. She served as the opening maître d’ for The Park, Smith, and 66.
She is proud to have had the opportunity to work under such nightlife arbiters as: Jean-Georges Vongerichten, Brian McNally, Jonathan Morr, Peter Gatien, Eric Goode, and Sean Macpherson.
Diaz gained a B.A. in Economics from Rutgers College, Rutgers University – New Brunswick. She was further educated as a non-matriculate Design student at the Fashion Institute of Technology, in NYC, where she currently resides.
• “The New York service industry’s Norma Rae, Abbe Diaz… the Service Industry’s Nikke Finke…” – BlackBook
• “…pure unbridled crazy batshitness…” – gawker.com
• “That is genius.” – Joel Stein, Time
For more information about PX This – Diary of the "Maître d’ to the Stars" visit http://pxthis.com/thebook
* * * * *
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
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?
Nice! Huh, looks a whooole lot bigger now too.
Please rate the Bar:
Pretty great. Spacious, commodious, and welcoming; the way it’s supposed to be. Easy on the eyes too. [Yay, Jean-Marc Houmard finally built a bar large enough to accommodate all his throngs of fans and minions. Boo, this place is gonna be jam packed.]
Please rate the drinks/ cocktails/ wine:
Very good creative cocktail list and sagacious eclectic wine list, all at relatively reasonable prices. [Enjoyed a nice bottle of pinot noir from Williamette (offered by the glass as well) BUT, personally I think there's better out there in that price range. Just sayin'.]
Oh and also: maybe not such a big fan of the (currently ubiquitous) blecch cheapo glassware. Damn you, Keith McNally.
Please rate the Dining Room:
It’s big. And well done. But really now, with the impressive pedigree goin’ on around here, were you expecting anything less?
Please rate the BOH:
Holy cow. Excellent. Way better than expected; the menu itself isn’t even an indication of its culinary inventiveness. [Until you realize Executive Chef Mads Refslund hails from Noma. Yes, that Noma. And then you're all: Ah. Makes total sense now. And, wow.]
How was the staff?
Very nice. [They've been around...]
What did you eat?/ How was the food?
Farm eggs with cauliflower and parmesan : Mmmm, but kinda totally not what you’d expect. I think. Great presentation. Sooo… at higher volumes, how…? Oh just stop thinking and eat it.
Smoked ham with mushroom creme fraîche: Mushroom creme fraîche?! Yup, exactly. Delicious.
Ravioli with brussel sprouts and spinach : Excellent. Order two.
Beet salad : Not the biggest fan of beets, but it came so highly recommended by the waiter (with a money back guarantee, no less), couldn’t resist. And he was right. Firm, farm fresh, and pretty darned tasty.
Cured salmon : Very nice. Ha, also very Scandinavian; not really very “southern” or “cajun.”
Chicken and eggs : Again, not exactly what you’d expect. (What would you expect, anyway?) But very good. The sauce is great.
Pureed potatoes with bacon : OMG, craving it right now.
What did you like?
Everything. Oh it’s so nice to go a new restaurant where everyone really knows what the fuck they’re doing. How did it become such a rarity?
What did you dislike?
The jerkoff sitting over at oh forget it never mind.
What was your last impression?
Me? PX? Really? Aww yeeaah, bitches.
Would you come back?
Hah! I wish! Will I be able to get back in here?
Thank you, and hope to see you soon!
Thank you! Love you!
* * * * *
Have you heard?
Until the release of PX Me (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
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 has an excellent reputation but if I’m not mistaken, it was entirely prix fixe when it first opened. And I hate that.
But recently I’d heard it changed to à la carte, so then I was intrigued. Voilà, here I am.
What was your first impression?
Eh, pass. I was here when it was Cru, and I was here when it was— what was it again? —the other kinda stuffy overwrought place before that. Hasn’t changed all that much over its several incarnations. So there wasn’t a whole lot to create a new "first impression."
Please rate the Bar:
It’s the same. But the comfy plush bar seats are gone, replaced by what’s essentially wooden slabs on stilts. Boo.
But whatever, I’ll live. At least the bartender is amicable.
Please rate the drinks/ cocktails/ wine:
Pretty good wine list (particularly for an Asian restaurant), skewing toward the German, Alsatian, Austrian region to complement the primarily spicy/sweet-ish food. The cocktail list also looks good, with fresh ingredients to enhance its exotic take on classics. I opted for wine though— which does lean a wee toward the expensive side, by the way (just a heads-up).
Please rate the Dining Room:
It’s okay, not great. Bear in mind that aside from like, Japan and umm, Shanghai maybe— Asians aren’t exactly the most aesthetic bunch. Functionality usually tops form every time, as in e.g. Chinatown and Little Korea, if you hear what I’m sayin. Unfortunately, this aint Chinatown; it’s Fifth Avenue, bitches! So alls I can say (yea, again) to elaborate is: Hire a decorator to come in here quick, cuz… damn.
Please rate the BOH:
Oh man, thank gawd for this BOH. In short: one bite and you’re all "ugly dining room? what ugly dining room?" Yup, the food is so good you’ll go blind.
How was the staff?
They’re nice. I think they’re leftover from the last place too.
What did you eat?/ How was the food?
Chicken wings (not the panko, the Amish ones) : Good. A little anemic though; that means they’re organic or "free-range" or whatever, right? I mean, they’re not all big and plump and hopped up on steroids like… well, you get the picture.
Mushroom and peppers "dip" : Woo, child; I have died and gone to spicy heaven. Warning: This dish is not messin around.
Diced raw tuna : Delicious. Super fresh and so flavorful.
The "most popular in Bangkok" green curry (with pork) : Oh, YES. [Sorry, forgot to take descriptive notes, too busy licking plate.]
Braised Shortrib Penang : Very good. Rich and delectable. Too bad the shortrib isn’t quiiite the slow-cooked fork-tender type you might expect, though. But the sauce is pretty incredible.
Sauteed bok choy : Good, perfect.
The chocolate cake, tha tapioca pearl dessert, and one other one I can’t exactly recall now: But they were all exceptional. Yes, especially for an Asian restaurant. No, really.
What did you like?
The food is quite excellent.
What did you dislike?
Umm, the potted plant in the far doorway at the other side of the bar? What is up with that thing? It’s just silly is all.
What was your last impression?
I’m so happy. It feels like forever since I’ve found a place with food I really like. (P.S. Great menu!)
Would you come back?
Well, it’s not far from where I live and the food is fantastic so, hells yeah. And now with winter here? I might just move in.
Thank you, and hope to see you soon!
Totes. Later!
* * * * *
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
= "personne extraordinaire"