F&F: Catch

October 31st, 2011 by The House


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?
The entranceway is… different. For a restaurant, that is. For a club, it’s perfect!
Oh but umm, gotta admit I’m kinda dying to know where they plan on hanging the mandatory "at eye level" Letter Grade on this bad boy.

Please rate the Bar:
There are two, actually (not counting the lounge upstairs), and they’re decent. Pretty spacious and comfortable enough. The bartenders are quick, attentive, and proficient, if not particularly amiable.

Please rate the drinks/ cocktails/ wine:
Good. Creative recipes and quality ingredients for the cocktails and a fine sagacious wine list. Reasonably priced, especially considering their location and pedigree.

Please rate the Dining Room:
It’s a bit odd. The very low ceiling gives it a vague feeling of claustrophobia, and its bi-level structure doesn’t exactly help either. Kinda austere too, despite its rustic motif.

Please rate the BOH:
Technically the BOH is in the FOH, and it’s pretty snazzy. The food is better and more creative than you’d expect, but somewhat pricey. Counter seating offers up a pretty neat show, but it’s probably more (or maybe less?) entertaining if you’re not in the industry yourself— otherwise, it’s just sorta distracting. As in like: ohhh man, are they gonna have themselves a hoedown when the DOH comes calling. I feel for you, dawgs.

How was the staff?
Totally in the weeds. But ya know, that’ll happen when you schedule two large parties of over a dozen covers right at the same time. In a brand new restaurant. In the Meatpacking District. On a Thursday night. At 8:30PM.

What did you eat?/ How was the food?
Grace roll : OK.
Hudson roll : OK.
Catch roll : Not bad.
Stuffed Calamari : Eh.
Crunchy rice cakes with tuna tartare : So so.
Crab spaghetti : So so.
Mushroom spaghetti : This one is good! Tasty.
Scallop dumplings : This one too! Eat it fast though, don’t let it cool down on ya.
Crispy shrimp : Very good!
Macaroni and lobster cream : OK.
Mushrooms : Delicious.
Sugar snap peas : Nice. Fresh.
"Banana split" : Amazing. No, really.
Cookie platter : Excellent.
Tiramisu? Ugh, can’t remember now, but there was a third dessert : And it was awesome too, whatever it was.

What did you like?
The dessert chef is pretty spectacular! WTF, where’d you find him? Oh, right— Grayz. [We miss you, Grayz. Sob!]

What did you dislike?
Uhh, all the pretty typical nightclubby stuff.

What was your last impression?
The Russian chick trying to make jokes with Russell Simmons in the elevator on the way out was pretty hilarious. But not really in a good way.

Would you come back?
Do you really need me to? Come on now.

Thank you, and hope to see you soon!
Thank you, it was a pleasure.



* * * * *


Have you heard?
Until the release of PX Me (Summer 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



Tags: , ,

Leave a Reply

[in an effort to avoid "spam," comments with URLs are subject to pre-approval]

Filed Under: EAT THIS