"… I later purchased an Apple computer, and it was with that machine and others that I used to create everything I’ve done since then. Yes, they were more expensive, but greatness has a cost. If it weren’t for the innovations of Steve Jobs, much of the last 16 years for me may never have happened in the way they did. I honor and respect a legend, someone who will go down in history as one of the greatest inventors the world has ever known. Like every technology executive, Steve Jobs inspired me to lead, but to also be firm with your beliefs. What I will miss the most are those stories of a decision maker whose instinct shaped the world we know today." – my friend (and inspiration), Tony Zeoli, founder: netmix.com
"and this is how i roll." – abbe diaz, commercial artist / designer / author ; pxthis.com / abbediaz.com / geld-iaz.com
* * * * *
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 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?
Swanky, it’s kinda pretty actually. Maybe even the nicest of "the lot" (See: The Waverly Inn, Monkey Bar, Minetta Tavern, Standard Grill, Abe & Arthur’s, East Side Social Club, The Dutch, Vintry Wine & Whiskey, Rabbit in the Moon, Le Caprice, Lambs Club, Hurricane Club…)
Please rate the Bar:
It’s very nice— except for the lack of seats. Sorry, never been of fan of standing-room-only imbibing. It’s a possibility that this is temporary, maybe the joint is just new and stools are coming eventually (it happens sometimes). But I wouldn’t hold my breath for them though, cuz it looks like once they arrive there won’t be much room behind the stools for any kind of traffic whatsoever— the walkway from the entrance to the dining room, past the bar, is reeeally narrow— so it’s probably safe to assume the stools won’t arrive until after the primary heyday period. And by then… well, you likely will have moved on the the next deLucie hotspot, yes?
Please rate the drinks/ cocktails/ wine:
The cocktails are great, intriguing and creative. Fresh ingredients, quality liquors, expert mixology, beautiful glassware… oh, but you pay for what you get, all right.
The wine list too is discerning and good, and a bit more reasonable than you might expect. Uhh, maybe (See below*).
Please rate the Dining Room:
Also pretty, but ya know— kinda typical. (See: The Waverly Inn, Monkey Bar, Minetta Tavern, Standard Grill, Abe & Arthur’s, East Side Social Club, Rabbit in the Moon, Casa Lever, Le Caprice, Lambs Club, Hurricane Club…)
Please rate the BOH:
Ha ha ahaa oh please. Like you give a shit.
How was the staff?
They’re fine, perfectly proficient if not exactly amiable (except for Joe, but I already knew him from elsewhere— but I was impressed he remembered me).
Hee eheee, the front desk is just a wee humorless; I’d asked if we could leave our names so he could "check with John deLucie to see if we’re worthy of being included in the database," and he was all "aww, come on…" as if I were being ludicrous or something.
Well, it turned out we already were in the database after all, but then we only scored a 6:30 on a Wednesday, so we must not have been marked "PX." I mean, if it were me running that OpenTable for example, I’d have changed us to PX just for our blatant display of sagacity and awesome comedic wit. Also, I probably wouldn’t be harping on about it so much right now, except for "Ferret"s ex-wife apparently getting an 8:30, which must mean she somehow qualifies as a PX whereas we don’t. And to me that’s just fucking hilarious.
What did you eat?/ How was the food?
Oh gimme a break. No, seriously? Like you care : And if you do care, you should probably keep it to yourself. Otherwise then you’ll maybe sound as goofy as the couple seated next to us (yea, clearly also not PX, what with their 6:15 and all) tittering to each other like they never had dinner in New York City before— and then ingratiating themselves to John deLucie with their business card right after their meal. I mean, anybody who would dine that elatedly at 6PM then ask the chef a question like "Do you know Dr. So and So?!" has gotta live in like Long Island or something, sorry. Or maybe that’s just a UES thing, honestly I don’t know.
But fine, we had the tuna nicoise, the salmon tartare, the seafod salad, the ravioli, and the pork something-or-other (? that tasted like ham)— just to give you an idea of the menu. But I swear if you force me to elaborate, I think I might just totally burn down this website, my book, the manuscript for my next book, all the scripts for the rest of the whole shebang, and the fucking Facebook® fan page. Because then I will have QUIT, bitches.
(P.S. No biscuits, though.)
What did you like?
Now I get to say "been there, done that." Godd, I’m cool.
What did you dislike?
That I’m a big enough tool that I neeeed to say, "Been there, done that. Godd, I’m cool."
What was your last impression?
What in the world is with the haunted POS system? Is that Micros? Is it used or refurbished or made in China or something?
Just a word of advice: make sure you take a good look at your check at the end of the night. Cuz *the wine bottles just miiight be priced $20 higher than the wine list dictates, and although the appetizers don’t actually appear invoiced on the bill, somehow their costs are added to the total sum anyways. So ya know, you might then have to spend sorta an inordinate amount of time calculating in your head the possibility of any further discrepancies.
What— I’m not cheap nor anal; it’s the principle, mutherfukkers.
Would you come back?
It’s not exactly my neighborhood…
Thank you, and hope to see you soon!
To quote former New York Times critic Frank Bruni: "xoxo"!
* * * * *
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 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?
Cute! Simple and cozy. Aww, and look, it’s Enzo (which is pretty much the only reason we busted out the passport for this haul up to the UES). Sigh, Sant Ambroeus just isn’t the same without him.
Please rate the Bar:
Nice. Spacious and welcoming. We’d have given it a whirl, but Enzo’s just too efficient…
Please rate the drinks/ cocktails/ wine:
We opted for wine— oh wait, oops! Is there even an ABC license here? Judging by the name of the place, I’d have guessed no, buuut looking at the photos again, it looks like there is some hard booze up in this joint after all. What? Sorry!
Whatever, the wine is good. We had a Pinot Nero that Enzo recommended. Maybe you should too.
Please rate the Dining Room:
It’s remarkably comfortable considering the spare layout. The deuce booths are kinda nice.
Please rate the BOH:
Very good. I know you won’t believe me cuz you’ll think I’m just being nice cuz I’m an F.O.E. (Friend of Enzo), but seriously— it was very good. Better than Sant Ambroeus. Really truly. No exaggeration, it was actually very reminiscent of the last really great Italian meal I had, and I swear I’m not just saying that just to be agreeable. (Come on, with all my acquaintances in the biz, have I ever resorted to hyperbole? No, never.)
How was the staff?
Well, there are a couple familiar faces up in here, all right. What can I say? I thought they were great. But I know, I know, easy for me to say, rolling PX all night long through this muhfuh.
How’s this— I’m more than willing to bet they don’t suck in general.
What did you eat?/ How was the food?
Fritto misto : Very good. Dude, paper-thin vegetable slices that are then lightly battered and quickly deep-fried, along with fresh, tender, and crisp calamari? Exceptional.
Porchetta : Uhh, no seriously. Somebody is having a ball with the super duper professional meat slicer they must have stashed away in the basement prep area somewhere. You can practically see through this meat. Pretty perfect.
Tagliata and arugula salad : Excellent. Perfectly cooked and succulent steak. Great simple traditional arugula and grape tomato presentation. So good, you can’t believe it’s carb-free.
Papardelle with salsiccia: Saved the best description for last. Uh muh gah, sooo delicious. Again— paper-thin papardelle! Okay, call me crazy, but they can’t possibly be sliding the homemade pasta through that hi-fi slicer gadget too, can they?! No really, how the heck do you make a papardelle this thin and light? Is that a stupid question, I don’t know, I’m not a chef. But, I do know I have never ever ever loved a papardelle this much (I’m a capellini girl, what can I tell ya). The sausage too, is perfectly executed, hearty and rich, but not greasy in any way. And that aroma is mouth-watering. Fine, maybe it’s touch of truffle oil, so shoot them. Plus a bit of mushroom and garlic and, aye…! [Lift hand, turn palm upward, wave in circular motion.] Yup, that about says it all.
Would I travel all the way to the UES for this? I am solemnly starting to consider it.
What did you like?
The food was really very good.
What did you dislike?
The UES? Rilly?
What was your last impression?
Honestly? That goodfella looking dude in that banquette yonder is totally sweating me. Hey, you asked.
Would you come back?
Maybe next week? (DeLucie’s Crown is next, and that’s just a couple blocks over.)
Thank you, and hope to see you soon!
Thank you, it was a pleasure.
* * * * *
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
I almost don’t know what to say about this film— one of the most touching, heartwarming, poignant, and inspirational movies I have ever seen in my life— without sounding hackneyed and/or like the Hollywood trailer for Seabiscuit or something. But somehow, this week in New York City in particular, in which we reminisced about our nation’s greatest tragedy while we simultaneously celebrated the most superficial, self-serving, narcissistic, artificial, cloying and annoying annual event ever fabricated by a pernicious, officious, ostentatious, egomaniacal goblin of a woman, this film to me was like a much-needed shining beacon of virtue.
Do yourself a favor and watch Waste Land. And then do the whole world a favor and make your friends, co-workers, neighbors, family, siblings, loved ones, children and grandchildren, and their friends, co-workers, neighbors, family, siblings, children and grandchildren watch it too.
And hopefully we’ll all learn something pretty great.
"… Rest peacefully, my Brother, I just came back from a 3 yr long assignment in Iraq, and I dare to say that Justice has been served. Farewell, my Friend, Farewell…" – Damir [Palladium, Tunnel, Club USA]
The following is an excerpt from PX This:
MONDAY, SEPTEMBER 17, 2001. 12:15PM
We got terrible news. A friend that B used to work with, “Big Keith,” is missing.
Such a nice guy, big and friendly and cute and good natured and happy. He’s a firefighter and I think nearly his entire squad is gone. Read more »
Selene – Chesler 2004 – Cabernet Franc, Merlot and Cabernet Sauvignon – Napa Valley, California
Cost: $60/Bottle
Interesting; I would have pegged it as an Italian wine if I hadn’t known it was made from the fruit of Napa Valley. It has an aromatic profile with raisin, ripe prunes, mild black cherries, subtle fresh tobacco leaf and tea notes— but in the mouth, it’s bold and strong on density, overpowered with fruit and teeth-coating tannins. A whale that doesn’t smack its tail on your taste buds but sits their on your mid-palate letting its weight say it all. Give this wine more time to age— at least another 3 to 4 years. It should evolve nicely, and hopefully with more complexity on both the nose and palate. There’s good substance in this wine that only very few wines on the market can hope to sustain.
Rating: 92
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?
Ooh, snazzy. Bienvenidos a Las Vegas.
[Also: Where the fuh-? The googles tells you the address is 346 W 17th, but the entrance is really on 16th St, right next door to The Maritime.]
Please rate the Bar:
Pretty good. Also snazzy. The stools aren’t too comfortable, however, and the very frigid air conditioner blows right in your face. The lounge might be a better option; it’s spacious, commodious, and those massive silver sofas are way more welcoming to your derriere. (There’s another bar upstairs by the pool, but it’s standing room only. And the tables are "for guests of the hotel only," wink wink.)
The bartenders are amiable enough and perfectly proficient (read: Better than Lavo).
Please rate the drinks/ cocktails/ wine:
Typical, pretty much what you’d expect— except for maybe the price, which is decidedly un-Strategic Group in its noteworthy reasonable-ness. Recessions, what are they good for? Lower-priced booze, that’s what. Good robust glassware and healthy-ish portions.
Please rate the Dining Room:
It’s uh… snazzy. And big.
Please rate the BOH:
Better than you’d expect. I mean, granted, I don’t know much abot that Top Chef dude, but I don’t exactly eat at Avenue (or Tao or Lavo) if you get what I’m saying. Kinda expensive, though! Bring your corporate card— ya know, if your company still lets you do that sort of thing, that is.
How was the staff?
Haa, well, they’re very experienced/competent all right! You might catch a familiar face or two up in there…
And from what I gather, they like it here. A happy server is a pleasant server.
What did you eat?/ How was the food?
Yellowfin Tuna Tartare : Good. Fresh. Nice little twist on a classic.
Peekytoe Crabcakes : Very good. Tender and tasty. Nicely done.
Raw oysters : Excellent. Very fresh and expertly shucked. If there’s one thing I can’t stand it’s a butchered oyster. Impressive.
Carne Asada : Outstanding. Perfectly cooked, succulent, juicy, and flavorful. This "chef’s specialty" is a winner for sure.
Wild mushrooms : Great. Hearty and delicious. Pretty big portion too.
Creamed spinach : Mmm, delectable. Nothing wrong with this dish.
What did you like?
The food was good.
What did you dislike?
Well, overall, it’s not really my stilo. I’m sure the bankers and the steno pool (what’s left of them) love it, though.
What was your last impression?
Umm, I’m sorta surprised the hotel went with the circular motif on the facade? It almost looks like it’s just the newest attachment to the Maritime next door.
Would you come back?
Wellll, it’s not exactly in my neighborhood…
Thank you, and hope to see you soon!
Thanks, it was yummy.
* * * * *
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
OMG, did you feel that?! The earth moved, the walls trembled, the chandeliers swayed… it was an earthquake! Here, in New York City! Wow.
We mean, on the one hand, it’s a little scary. On the other, it’s a relief, because we thought maybe we were going crazy— we looked out the window, and nobody out on the street even seemed to notice a thing. And on the third hand (just roll with it), we thought maybe watching this first episode of Brosephs was JUST. THAT. GOOD. It rocked our world, literally!
Har har aharr. Ready for even more laughs?
Then watch it.
:)
Hilarious, wasn’t it? It was co-written by awesomely talented F&B superstar, Kevin Coyle. Does he, uhh— look familiar, by any chance? (Aside from his numerous big television commercials and whatnot, we mean.) Well, soon you’ll be seeing even more of him, so stay tuned. Yay!
** See also (earlier): Introducing: Brosephs
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)
– GET IT NOW –
• “That is genius.” — Joel Stein, Time
• “Perfection.” — The New York Observer
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
PX This (Diary of the “Maitre d’ to the Stars”) has been lauded as “the bible of the [NYC] industry,” and its author Abbe Diaz has been featured in various media outlets such as The New York Daily News, The New York Post, msn.com, The Morning Show (Australia), CBS’s The Insider, The New York Observer, Blackbook, Time Out New York, Perez Hilton, Gawker, LXTV-NBC, NBC Chicago, New York magazine, Mediabistro, hamptons.com, and foodchannel.com, just to name a few.
* * * * *
Check out Abbe Diaz’s other blog 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?
Actually, my hosts chose it; I think it came highly recommended to them by a friend of theirs who’d visited Panarea the summer prior.
What was your first impression?
Ho-lee cow. Is this the most beautiful restaurant I’ve ever seen in my life? Could be.
Please rate the Bar:
It’s nice. Very hip. But quite frankly, to opt for the bar over the lounge and turn your back on these incredible views, you’d really have to be kind of out of your mind.
Please rate the drinks/ cocktails/ wine:
The wine list is decent, and more diverse than you’d expect in a rather remote place like this. But it’s really expensive, of course.
Sorry, forgot to note anything about the cocktails, but I’m sure they’re expensive too. But what was it I’d said about the place in Salina with the other amazing view? Oh right, "with an ambience like this, I might very well have been quite happy drinking hooch and Boone’s Farm." Yea, that.
Please rate the Dining Room:
There are a few, and they’re all gorgeous, but closest to the fresh air is best. (After the sun goes down though, the view ceases to matter as much; it’s nothing but pitch out there.)
Please rate the BOH:
Very good. Far better than I’d expected, cuz the gratutitous lounge snacks really sucked. They should really rethink those— they’d fare much better with simple nuts and crackers than the bad crostini, the breadsticks that go stale, and the sad wilted fruit on a skewer. Less prep time, too. (Oh crap, I hate when I give out too much free advice, dammit!)
The food in the dining room’s good though, but really really expensive (€35.00 for an appetizer, hello). Plus they seem to run out of the more popular items pretty quickly.
How was the staff?
Great. They were very sweet and accommodating. Ha ha haa, you won’t even believe it, but our waitress used to work here in New York City— for a restaurateur in our party. How CRAZY is that.
What did you eat?/ How was the food?
Amberjack fresh from the sea : Delicious, perfect. Better than Blue Ribbon, which is a good thing cuz it’s double the price of Blue Ribbon, too. I mean, yes, that’s the sea yonder a stone’s-throw away, but oh forget it never mind. (By the way, I’d originally wanted the lobster and avocado— yah, at €35— but they were 86ed. Just sayin.)
Grilled squid : Decent. Could have been just a tad more tender, but fresh and tasty.
Pasta (with melanzane e funghi, was it? I forget now) : It was okay. But shut up, who cares? Come on, you can get food anywhere…
Biscotti e malvasia : This is my favorite new thing. How am I going to live without Malvasia now?
Nobody else let me try their dishes : Can you believe it. Maybe they figured the food’s so expensive, they’d better hoard every last bite.
What did you like?
This place is like paradise.
What did you dislike?
That it’s so far away from home :(
What was your last impression?
Seriously, how fucking cool am I right now. I’m not even sure how I got here.
Would you come back?
Oh please please please please please gawd pleeeease….
Thank you, and hope to see you soon!
‘Piacere. Buona giornata, grazie e arrivederci.
More photographs of Panarea, and/or the rest of Isole Eolie are at abbediaz.com
* * * * *
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"