PX This.

PX This presents THE 4.1.1NSIDER REVIEW

In case you hadn’t noticed, we’re getting sick of restaurants. New restaurants, old restaurants, hip restaurants, swanky restaurants, small restaurants, big restaurants, exotic restaurants, all of fucking Graydon Carter’s restaurants– we’ve tried them all, and we are up to our eyeballs in stupid goddamn restaurants already. One can blog "everything is idiotarded" only so many times.

Look, we know why you’re here, we know what you want, and as you’re well aware by now, absolutely nobody else knows what they’re talking about quite like we at PX This do. Let’s face it, we’re so official, all we need is a whistle.

So, welcome to the 4.1.1NSIDER, where we’ll keep it brief. Really really brief. Hey, you’re an adult, take a look at the photos and you can decide for yourself where to eat. You already know that PX This is verrry discerning; we don’t waste our time going just anywhere.

Besides, there’s a million other outlets where you can read "reviews" written by people who really think they know what’s up but actually wouldn’t know a truly good/ cool/ solid restaurant if it slapped them across the face. If that’s what you wanted, you wouldn’t be here.

Melibea

Why we tried it:
We heard about it from somebody who knows somebody who used to be the assistant to Sean MacPherson. That’s how the industry grapevine works sometimes.

Also, remember this from PX This, the book?
"… oh but i had another dream, it was a good idea: two different adjacent restaurants sharing the same kitchen but nobody would know it was actually the same place." – Tuesday, May 30, 2000. 10:42AM

Well, guess what! That’s what this restaurant is! The "other" place is a paella joint right around the corner called Barraca. Crazy.

Why it works:
Great location. Roomy space. Nicer than the "other" place around the corner (including the staff). And the bar is agreeable (with a respectable wine list).

Why we liked it:
Most of the food we ordered was good (classics like gazpacho and Greek feta salad with an artsy creative twist), with the exception of the slightly weird scallop ceviche that came topped with vanilla ice cream sprinkled with sea salt and olive oil.
Please, don’t even get us started on overambitious affected chefs with their quirky bizarro ideas sometimes. We weren’t feelin that dish, that’s all we’re sayin.

Why we’re not exactly dying to come back:
Come on, we eat out nearly every single day. Fancy contrived food like this might be fine for a first date or special night out or a pretentious "foodie" or whatever, but it’s hardly the groovy/ sagacious/ elitist place we here at PX This unequivocally adore.

Spotted with our own eyes:
Absolutely nobody we know (including the staff). Except maybe some dude who waved at us because he probably mistook us for somebody else. (You know the type of crowd we mean: people who read Eater and/or Yelp and actually follow its advice.)

Rating: ☼ ☼
** Suns are allocated on a scale of one to five, based on how many days a month you’re likely to find us here. **

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