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… !
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… !
Well, we hate to say we told you so…
Oh who we are kidding, we looove it. Told ya so. Told ya so! TOLD YA SO, MUTHERFUKKERS.
We know, we know, PX This is accurate in its predictions so often, it’s hard to keep track. So let’s re-cap shall we? Read more »
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… !
Beringer Private Reserve Cabernet Sauvignon 1994, Napa Valley, CA
Cost: $60/bottle
A beautiful evolution of this 16 year cabernet sauvignon from one of Napa Valley’s oldest wineries. During Prohibition, the Beringer family was permitted to continue making alcohol for medicinal purposes, therefore saving many of its vineyards. I had one bottle of this wonderful cabernet in my cellar and just felt it was the right time to open it; indeed it was. Aromatics are off the charts, with lovely mature and complex notes showcasing black cassis, blackberry pie, graham cracker, polished leather and espresso, with complex background scents of lead pencil shavings. In the glass, it’s medium-bodied and lean given its age, but still has a good concentration of fruit. The supple tannins, low acidity, and alcohol are unobtrusive, allowing the cabernet grape to sing gracefully across the palate. A beautiful and elegant wine that can be enjoyed on its own, but it’s best shared over dinner with friends and family.
Rating: 95
WTF?!
This just in via Facebook® from Salman Rushdie: "Facebook deactivated my account because they thought I wasn’t me. Now they insist I call myself by the first name I have never used. What a bunch of Read more »
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 Read more »
The latest blabber within the industry has insiders recalling that a former employee who worked at Milk Street Cafe (the deli and catering shop who claimed their "booming" business was devastated by Occupy Wall St) since its inception, and who left prior to the protesters setting up camp, had noted upon resignation back in Read more »
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
The Blabber in the Trenches
• The latest riveting rumors swirling within the industry have restaurateur Keith McNally "livid" over the news that the lease on Meatpacking District mainstay, Pastis, will not be renewed. Although there’s some disagreement as to the exact date of the lease expiration (Pastis opened in the Fall of 1999), speculators have the restaurant’s impending denouement pegged anywhere from "by the end of this year" to "sometime next year." As long suspected, the air rights over Pastis have proven far too valuable to its owners to extend Pastis’s entitlement, which simply cannot fulfill the estimated cost of retaining its space at its current market value, even if offered the option.
This comes on the heels of the cognition that the latest of several nightlife impresarios to have been offered the Pravda space on Lafayette St, within the last year or so, has also declined.
• And speaking of the latest move in NYC’s fast-paced Tenancy Twirl, sagacious speculators have Andre Balazs waiting in the wings for his crack at the Tony Turf Two-Step. Although his turn still "may be about a couple years" away, insiders say there’s already "talk" of the prime basement level space in Balazs’s perennially posh Mercer Hotel (currently Mercer Kitchen) and are rubbing their hands in glee over the inevitable "infusion" of new blood a Balazs self-owned/operated venue could bring.
And let’s face it; given Balazs’s smashing success at self-sufficient F&B in The Standard New York (and the, ahem— lack of love lost, so to speak), in our percipient minds this prudent rumor practically confirms itself.
• Aaand speaking of the habitual Hotel Hippity Hop, this just in reminded us: Former General Manager Lana Trevisan is no longer at Hotel Americano. She’s at Gansevoort Park now. (You’re welcome, googlie gods.)
• Which! also reminds us: Former Executive Chef Jonnatan Leiva is no longer manning the kitchen at 10 Downing (which also not-so-recently lost three of its managing partners, duh). He’s up the street at John deLucie‘s The Lion now.
• And now that we have chef on the brain, yes it’s true what you’ve heard— Josh Eden‘s Shorty’s .32 is indeed closed for good, and not simply "for renovations" as you’d all hoped. After failing to secure the "roughly $186,000.00" in this troublesome economy that Eden had sought to "buy out" his decisive principal partners and make minor reparations, Eden then accepted one of several major offers for his tremendous talent.
• Finally, as for the you-know-who and the you-know-what due in you-know-when: come on now, peoples. What are we, his mother?
That is all. And we really really mean it; THAT IS ALL. What the hells do you want, a pool or something? christ.
Hope you’re happy now, sheesh. [Thanks, we missed you too.]
* * * * *
Have you heard?
Until the release of PX Me – The Sequel to PX This (Spring Summer 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"