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