Peter Michael Winery – Les Pavots 1997 – Napa Valley, California
Cost: $110/bottle
Rainy Sunday, but there’s nothing like having a decent cabernet sauvignon with lunch. Peter Michael has a long reputation of producing fine cabernet, and the 1997 certainly lives up to its pedigree. Still exhibiting its youthful nose upon open with cherry, currants, and lead pencil, but this wine evolves in the glass after 20 minutes, showcasing a mature complex nose of suede, toast, and bittersweet chocolate. Moderately full bodied, silky on the mid-palate but with good fruit — with dusty tannins and just a touch of heat on the mouth, leaving a slight cherry/menthol note. After living about 9 years in my wine cellar, this wine has been served — quite well, quite well indeed.
Rating: 92
• Friday, October 23, 8:57PM – "@ Blue Ribbon Sushi right now Chelsea Clinton sitting next table over!"
• Saturday, October 24, 10:00PM – Eric Goode and Emil Varda at The Bon Bon (née The Boom Boom) "just checking out the digs" and saying hello to Andre Balazs. When asked to confirm Artan Gjoni‘s (earlier) assertion that Juliet Supper Club is housed "in the former Area" space, Eric Goode replied, "What? Where? Twenty first street? No way."
• Monday, October 19, 2:30PM – Sante D’Orazio lunching outdoors at Bar Pitti. Also, Merv Matheson (not together).
• Tuesday, October 20, 2:00PM – Mark Baker and Artan Gjoni lunching outdoors at Gusto Ristorante e Bar Americano.
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 lucks[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! Very colorful.
Please rate the Bar:
Very clean and unusually spacious. Neat, professional bar staff. Kind of cumbersome that they have to lean over the terminal to take orders and/or serve, and the drinks are expensive.
Please rate the drinks/ cocktails/ wine:
Very extensive fresh-ingredient cocktail list, but the wine by the glass options are a joke. $20 for a Belvedere on the rocks, and you don’t even get decent olives. Sorry, but at these prices, it ain’t no Rose Bar.
Please rate the Dining Room:
Appealing at first glance, but then you start to notice the little things — like the wallpaper. Also, it’s inelegant having to walk through the dining room to access the bar. There are a couple of tables very awkwardly located, and it’s difficult to even determine where the bar area starts and the dining room ends. The trite but overpriced menu is completely at odds with the quirky decor and the stiff, austere, pompously uniformed staff. It feels like a corporate hotel.
Please rate the BOH:
Even though I was starving, the menu was completely unappealing and the prices were formidable enough to have me yearning to go elsewhere. Obviously, it’s not their fault, but the thoroughly unimaginative ‘hotel fare’ won’t be inspiring visits from many locals. This is purely ‘room service’ shlock meant strictly for weary travelers. I’m not quite sure why I even came here in the first place.
How was the staff?
Fine enough in that very corporate hotel union kind of way. Detached, standoffish, but adequately efficient.
What did you eat?/ How was the food?
Duck Spring Rolls (Bar Menu) : Pretty awful. And at $8, a total travesty. The bartender asked if I’d like "two orders, because they’re kind of small," and he wasn’t kidding. I have no idea why it’s even called Spring Rolls plural, because it’s really just one medium-sized spring roll sliced into three bite-sized pieces. Cold, bland, flavorless and dry. I would eat my shoes before I order another dish here, especially at these prices.
What did you like?
The glass ‘chandelier’ balls hanging from the ceiling, the cow painting over the bar and the antique telephones arranged on the wall. The glassware is nice, and the bar seats are comfortable.
What did you dislike?
The spring roll, the tiny cheap olives in my vodka and the utterly pretentious prices.
What was your last impression?
I can’t believe my friend told me this is a good place. He probably likes it just because it’s English.
Would you come back?
If ever I needed a quiet, comfortable convenient place to meet for business over coffee/tea, maybe.
Thank you, and hope to see you soon!
Thank you and good night.
HEY I DID TRY TO POST THIS RESPONSE AS A COMMENT DIRECTLY AT EATER BUT THEY HAVE A "CHARACTER CUTOFF" AND AFTER TYPING ALL THIS GODDAMNED RIGMAROLE I DIDN’T WANT TO HAVE TO GO BACK AND SHAVE OFF 403 OF MY CHARACTERS. AND I HATE SENDING E-MAILS CUZ I CAN’T STAND BEING PARAPHRASED.
SIGH.
Aww, I’m flattered, thank you. Technically however, I am not the official spokesperson for Centro Vinoteca, nor am I directly employed within the company. But, as I do consult for them on occasion, I guess I’ll just go ahead and explain as best I can, with the stipulation that none of it is to be construed as an official statement by the company.
1) As for Leah Cohen quitting, this was actually not considered a "problem" as much as a consequence of doing business. People leave. It happens. A chef leaving a restaurant is as much a "problem" as paying the rent and the electric bill.
2) I did tell Centro’s “PR person” she could address Gusto’s "on the market" speculation “off the record only” with Eater, because it was not deemed an important enough issue to warrant the possibility of attracting more attention to the stupid matter. In the exact words told to me, "Who cares? Nobody gives a shit anyway."
Well. As best I know, neither 60 nor 62 Greenwich Ave is "on the market" for sale. I must admit the explanation of the "mortgage holder’s risk assessment to gauge interest, value, and anticipated turnover time" sounds kinda weird to me, but maybe only cuz I never heard of it before.
Alls I can think is: If you REALLY think those buildings are for sale, then go ahead and make an offer and see what happens. Who knows? If you can come up with a really impressive non-refundable deposit fast enough, maybe you CAN buy those buildings after all!
3) As for the "shuttering" of Centro Vinoteca: Well, we did address this ridiculousness once before, with Gusto Ristorante. Here at —> http://pxthis.invisionzone.com/index.php?showtopic=501
If you recall, Gusto was shut down by the DCA (for three days) for putting smoking tables out IN DECEMBER while the sidewalk permit was technically still in the PROCESS of being renewed, because apparently merely setting out TWO tables with TWO chairs (IN DECEMBER) constitutes "an intent to serve."
The DCA instructed Gusto it was NOT ALLOWED to post signage of any kind in explanation to the patrons.
BRILLIANT "punishment," no? No monetary fine imposed, just a slap on the wrist and a timeout to go sit in the corner wearing a dunce cap. Three days of lost sales tax income to the state of NY (not to mention lost income/income-taxes for the staff) and then some (seeing as patrons were not entitled to know when the restaurant would re-open). It’s PURE GENIUS I tell you.
As far as I PERSONALLY can surmise, Centro will re-open tomorrow.
4) As for an "experienced operator" (with no partners or other such investors) having such “problems”: yes, it does indeed get to be a handful for one person running multiple locations at such high volume. Which is why one might need to hire— say, an "expeditor" for example, to handle such bureaucratic tasks like permit renewals and whatnot.
Too bad sometimes some employees such as "expeditors" are fucking dumbasses. Yah, even when they’re paid, believe it or not.
Hope that’s some decent "intel" for you?
Thanks again!
:)
Oh P.S. — That’s actually pxthis.com rather than abbe-diaz.com, but whatever. Thanks anyway.
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 lucks[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?
Yeah, that’s what Fredericks did all wrong; the bar was too small.
Please rate the Bar:
It’s completely disorganized, but it’s likely that will improve with time. Clearly, this bar was built with the intention of making it more of a dining counter than a true bar, which is something that evidently Italian restaurants have a tendency to do. This always then seems to extend to the seating policy of the bar, which usually results in more of a waiting list seating strategy than traditional first-come-first-served. Suddenly the bartenders are all Maitre d’s and Captains — snooty French attitude included (See: Babbo, Otto, Casa Mono) — which, in this case, is pretty rich coming from a couple of people who clearly haven’t quite yet managed to get their shit together.
Please rate the drinks/ cocktails/ wine:
The wine selections are nice and very reasonably priced. The carafino is obviously a good choice for this current economy. (Yes, Frank Bruni hated the carafino/quartino, but that’s because he’s an idiot.) Does Corsino even have a full liquor license? I forgot to check, but I doubt it. Wait, they snatched up Fredericks, so they must. So, those bartenders have to play hostess, serve dinner, pour wine and make cocktails? Oh Lord, better throw another half dozen people back there to help out.
Please rate the Dining Room:
Overcrowded for now, but that will likely change once they settle in. Pulling out all the banquettes that were in the former restaurant was a good idea considering the downscaled ambience, but there’s too much wasted space in the room for such spare square footage. Someone with more experience in high volume would definitely have done it differently and more efficiently.
Please rate the BOH:
Very slow, but again, likely to improve over time. Does a BOH even exist? What with all the food prep going on behind the bar, it looks like most of the BOH is in the FOH.
How was the staff?
The hostess was nice but nervous, probably mostly because she had no clue what was going on at the bar, or if she was even allowed to offer the bar as a waiting area ("I thiiiiink there’s a waiting list for the bar??"). The bartenders can both suck it, and they do. The waiter was OK; we didn’t put him through the wringer and we were easy customers. The food was slow in arriving, but that wasn’t his fault. He was friendly, but seemed a little overwhelmed, which was understandable considering all the growing pains. Runners/bussers were fine; one was even very friendly and nicely apologized for the missing silverware.
What did you eat?/ How was the food?
Olive Tapenade Crostini: Fine. But let’s face it — screw this up, and I’m outta here.
Risotto Croquette: Meh. A little bland. Boring; glorified Riceball. Definitely not worth $10.
Frutti di Mare : Much better. Nice sized portion, reasonably fresh, tasty enough. This dish is only $2 more than the Croquette. Now I’m even more pissed I got hosed on the Croquette.
Prosciutto: Slices are way too thick considering that fancy, hi-fi, very expensive slicer taking up all that bar space. Cosmo Kramer would have done a better job on his shoes.
Broccoli Rabe, Anchovy and Mozzarella Panini: Canned brown anchovy paste? Blech. Would have been nice if the rabe was more chopped, considering it’s a sandwich. But better than a grilled cheese from the deli, I guess. But at these prices, it’s no Bar Pitti.
Fusilli with Sausage and Tomato : No. Unless you’re Giorgio Armani; he likes his (boxed) pasta very al dente and with very little sauce, and he’s Italian. To each his own.
Brussel Sprouts: Good. Better than most places. Interesting prep; chopped and loose.
3 Cheese Plate: Random selection. Fine, but considering the portion sizes, I’m sure glad we went with the better bargain 3/$13 than 1/$5. 1 very small portion for $5 would have been kind of ridiculous, but maybe that’s for the bread sticks.
What did you like?
The wine and brussel sprouts.
What did you dislike?
The bar overall. The pasta.
What was your last impression?
This is a neighborhood place, so now I’m feeling glad my neighborhood is someplace else with better choices than this. It’s too crowded; get me out of here.
Would you come back?
Not likely, but like I said, I live somewhere else.
Thank you, and hope to see you soon!
The mountain would have to come to me.
Víva la Grasshopper Wrap King! Sure he’s dapper, handsome, unassuming, modest, notoriously press-shy and the ultimate, consummate gentleman, but did you know he’s been busy like a fiend?!
Aside from recently having licensed two outposts (and growing) in Seoul, Korea, Mangia is now expanding to include a Mangia Organics at 45 West 39th St, "featuring all organic and/or locally-grown/sustainable ingredients." Plus—
Oh hell, it’s just too much. Let’s go straight to the awesome press release:
Mangia Cafe and Catering has been servicing New York City area for over 28 years, and we’ve been busy! From our first shop in 1981, we’ve expanded to 5 different locations in the heart of the city, as well as overseas. We’re Manhattan’s No. 1 corporate caterer, with over 4,000 accounts such as Burberry, Oscar De La Renta, Viacom, JP Morgan, Goldman Sachs, and McGraw Hill. Says The New York Times, "Mangia is an upscale takeout lunch factory, offering everything from soups to salads to pastries to designer sandwiches to filling main courses. The identity is Italian… but much of the food is American. The sandwiches, made to order, are best." Gayot Guide calls us "A favorite quick-and-chic lunch spot for young hip professionals."
As good as the reviews are, we have been busy building a greater experience for our customers while still adhering to the tastes that put us on the map in the first place. Mangia is pleased to announce updates on our services, including:
–Free WiFi at our 23rd street cafe, perfect for business lunches or just checking your email while you enjoy one of our acclaimed paninis.
– Executive Chef Ferran Mallol’s new menu at our 48th street restaurant location, as well as full liquor selection, and a new view from our upstairs windows.
-The soon-to-be-launched Mangia Organics at 45 west 39st (212 921 9100) featuring all organic and/or sustainable/locally-grown ingredients.
– Our new bakery at our 57th St site (delivering to all 3 Mangia locales), offering mouthwatering treats and original desserts from consummate pastry chef Patrick Coston.
This of course, is in addition to our renowned antipasto bar, mouth-watering baked goods, hot soups, pressed sandwiches, and great service that Mangia earned its reputation on, all at an affordable cost to our customers during tough economic times. And don’t forget about the Mangia Cookbook, which gives away some (but not all!) of our special recipes!
But that’s not all: Times have changed, and it’s no longer enough to simply be conveniently located and delicious. That’s why in addition to Mangia’s delivery and catering services, we are also expanding our online presence. Find our daily menu on our website, and check out our Facebook and Twitter. Check daily for specials exclusive to our Internet friends and followers, including happy hours, food discounts, and the occasional Mangia giveaway.
Congratulations on the latest, and to the entire crew of Mangia as well.
YOU THE MAN, DAWG. WE LOVE YOU! LONG LIVE THE GRASSHOPPER WRAP KING!
:)
Despite some vague reports to the contrary, PX This has learned that the latest incarnation of "The Room Formerly Known as Boom Boom" on the 18th floor of The Standard Hotel will (as of tomorrow) officially be named The Bon Bon, and will begin admitting "the general public" from 4PM to 9PM for Supper (an extended version of their current Preview menu). The room will then be "cleared out" from 9 to 9:30PM, and (its current policy of) "exclusive" admittance will begin from 10PM onward.
BOOM.
Bon Bon Apetit!
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 lucks[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?
wow, this was Lotus? holy cow it sure looks like they spent a lot of money in here tearing everything down and rebuilding it. geezus
Please rate the Bar:
the bartenders were a bit inattentive and maybe just a tad surly, until GM adam-landsman came by to greet (and introduce) us and then they were perfectly friendly.
cleanliness was good and love the "full dinner" service. boisterous but comfortable, spacious, good scene.
personally, getting a little tired of the played out buttoned downed brasserie boys’ club bar look/trend, but i guess i can get over it.
also: backless bar stools make me nutso, but hey maybe that’s just me.
Please rate the drinks/ cocktails/ wine:
wasn’t that crazy about the selections of wine by the glass but was grateful for the offer of a taste of our two (white) choices, especially since it seemed to me one of the bottles had "turned" (or maybe it was just really crappy wine, i’m not sure).
sorry, didn’t try any cocktails, but the list looked okay. i mean, personally i would never put triple sec in a margarita (especially a "specialty" one) but who knows? maybe some people actually like the taste of st.josephs aspirin the fuck i know.
the wine by the bottle list is pretty good, but just a tad late 80’s in its philosophy if you hear what i’m sayin.
Please rate the Dining Room:
it’s nice! high ceiling, good lighting, the tables all make sense.
the music, however, is a bit odd in both selection and volume and is sorta messing with the "energy." which is kinda weird for a couple of "club guys" (in a space that used to be a club and should be auditorially well-equipped), no? i would think the music would be the one thing they’d get right with their eyes closed and hands tied behind their backs? (oh but then again i have noticed the music sucks in most clubs lately which is why i’ve pretty much stopped going to any of them so maybe that’s what it is.)
Please rate the BOH:
impressive! in my entire dining lifetime, i have only sent dishes back to the kitchen three times EVER, even if i totally despise them. unfortunately in this case, the sliders were a wee raw inside, so i had no choice. the waiter was very sweetly apologetic and did not at all hesitate about removing the plate, which decidedly implies the BOH has never intimidated him with unwarranted censure and/or self serving psychotic irrational policies.
the waiter was sooo nice about it, as a matter of fact, it gave us the confidence to also return the meatballs which were simply not our tastes (umm is that ketchup in the sauce? it’s oddly sweet), and still his professionally courteous demeanor did not wane. and the new replacement dishes arrived rather quickly and beautifully.
oh— was Chef checking our names with the front desk just as i caught him scanning our table (right after we returned our dishes)? ha ahaaha what a smart cookie. i hope our level of PXness lived up to the scrutiny and he wasn’t sorely disappointed :(
How was the staff?
overall, pretty great. i already mentioned the waiter and bartenders, but the front desk was probably most impressive of all. i mean, i’m assuming there’s an army of hostesses up front because some are still in training mode, but the maitre d’ (head hostess?) was AOK. the front desk is usually where i’m the least tolerant and/or most critical, and i would say she did everything absolutely right.
the runners and bussers were good and professional, and the floor manager (i only remember seeing one?) seemed quite attentive.
What did you eat?/ How was the food?
crab cake: very good. but uhh is that red sauce "red hot" hot sauce? i mean ya know— personally i like tabasco. just sayin.
bibb lettuce salad: very nice.
meatballs: yah. that sauce. hmm. mm eh.
sliders: good. but yah i can see how the temperature can be problematic with those teeny tiny patties. 30 seconds too soon, raw. 30 seconds too much, well-done. what a pain in the ass. oh but
why make such a production with the recipe for the sauce? after all that descriptive hullabaloo, it kinda just tasted bland actually.
strip steak: loved the horseradish sauce. nice job on the temperature (medium rare) but juuust a little tougher than i’d like. i’d gladly pay more for a ribeye (or like a porterhouse) if it were offered to me. just sayin.
mussels: plump, juicy, tender! love the spiciness and flavor of the broth, but that layer of oil floating up top is just a bit over the top. neat hotpot, smart design.
creamed spinach: wow. delicious. soooo rich, but i guess peoples shouldn’t be ordering creamed spinach if they’re worried about cream or butter or fat anyways.
chocolate cake: a tad dry and a little hard (despite the lava-ish center), making its brick-like shape too easy a joke. brick, get it? but the ice cream was good.
What did you like?
the room. the table we got. the front desk. the creamed spinach. the waiter. the bathrooms.
What did you dislike?
the (by the glass) wine options. the sauce on the meatballs.
What was your last impression?
this place must be crazy on the weekends. ooh look, harvey-keitel!
Would you come back?
not on a weekend but otherwise, i think so. it’s great for entertaining or a special event, but probably not so much as a local "hang" for me.
Thank you, and hope to see you soon!
no no no thank YOU :)
What’s that you say— you’ve seen this one already? Well then, good, you’re just in time. ‘Cus you know you were dying to see that shit again!
You’re welcome!
♡
Congratulations to Shayna Steele, celebrating the release of I’ll Be Anything at the Canal Room on November 2nd.
Break a leg!
:)
= "personne extraordinaire"