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
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?
It has an excellent reputation but if I’m not mistaken, it was entirely prix fixe when it first opened. And I hate that.
But recently I’d heard it changed to à la carte, so then I was intrigued. Voilà, here I am.
What was your first impression?
Eh, pass. I was here when it was Cru, and I was here when it was— what was it again? —the other kinda stuffy overwrought place before that. Hasn’t changed all that much over its several incarnations. So there wasn’t a whole lot to create a new "first impression."
Please rate the Bar:
It’s the same. But the comfy plush bar seats are gone, replaced by what’s essentially wooden slabs on stilts. Boo.
But whatever, I’ll live. At least the bartender is amicable.
Please rate the drinks/ cocktails/ wine:
Pretty good wine list (particularly for an Asian restaurant), skewing toward the German, Alsatian, Austrian region to complement the primarily spicy/sweet-ish food. The cocktail list also looks good, with fresh ingredients to enhance its exotic take on classics. I opted for wine though— which does lean a wee toward the expensive side, by the way (just a heads-up).
Please rate the Dining Room:
It’s okay, not great. Bear in mind that aside from like, Japan and umm, Shanghai maybe— Asians aren’t exactly the most aesthetic bunch. Functionality usually tops form every time, as in e.g. Chinatown and Little Korea, if you hear what I’m sayin. Unfortunately, this aint Chinatown; it’s Fifth Avenue, bitches! So alls I can say (yea, again) to elaborate is: Hire a decorator to come in here quick, cuz… damn.
Please rate the BOH:
Oh man, thank gawd for this BOH. In short: one bite and you’re all "ugly dining room? what ugly dining room?" Yup, the food is so good you’ll go blind.
How was the staff?
They’re nice. I think they’re leftover from the last place too.
What did you eat?/ How was the food?
Chicken wings (not the panko, the Amish ones) : Good. A little anemic though; that means they’re organic or "free-range" or whatever, right? I mean, they’re not all big and plump and hopped up on steroids like… well, you get the picture.
Mushroom and peppers "dip" : Woo, child; I have died and gone to spicy heaven. Warning: This dish is not messin around.
Diced raw tuna : Delicious. Super fresh and so flavorful.
The "most popular in Bangkok" green curry (with pork) : Oh, YES. [Sorry, forgot to take descriptive notes, too busy licking plate.]
Braised Shortrib Penang : Very good. Rich and delectable. Too bad the shortrib isn’t quiiite the slow-cooked fork-tender type you might expect, though. But the sauce is pretty incredible.
Sauteed bok choy : Good, perfect.
The chocolate cake, tha tapioca pearl dessert, and one other one I can’t exactly recall now: But they were all exceptional. Yes, especially for an Asian restaurant. No, really.
What did you like?
The food is quite excellent.
What did you dislike?
Umm, the potted plant in the far doorway at the other side of the bar? What is up with that thing? It’s just silly is all.
What was your last impression?
I’m so happy. It feels like forever since I’ve found a place with food I really like. (P.S. Great menu!)
Would you come back?
Well, it’s not far from where I live and the food is fantastic so, hells yeah. And now with winter here? I might just move in.
Thank you, and hope to see you soon!
Totes. Later!
* * * * *
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
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. It’s different.
Please rate the Bar:
There are two; the one on the lower level is a lot more appealing, and I would think, more comfortable. The main level one seems more like a coffee bar where they’re willing to serve you wine should you be so inclined (it’s cramped, and the stools are smaller).
The bartender is affable enough.
Please rate the drinks/ cocktails/ wine:
Oh, damn it. Did I forget to even notice if there’s any liquor here? Yup.
Uh, well the name of the place would indicate it’s beer/wine only, but in the photo of the bar I see some extracts and whatnot which would indicate mixology. So, dunno. Sorry!
The wine list is decent; nice selections, reasonable prices (full and half carafe only). But the glassware… sigh. Blecch.
Please rate the Dining Room:
Nice. Simple, rustic (mostly recycled from its prior incarnation), and sorta beautiful in a way. Downstairs is more pleasant than the upstairs dining room. As for the "market" in the anteroom— well, it doesn’t quite seem to be the smartest decision, but if it works for them then good on them.
Please rate the BOH:
Very good. Again, nothing too fancy here, but the quality and execution are top-notch.
How was the staff?
So-so. They’re not the most attentive, conscientious, nor amiable bunch, but they’ll do. Maybe it’s just part of their stilo— farmland food, barnyard service.
But considering the management, it’s not surprising. One manager addresses his staff way too loudly during dinner; that speech should’ve been done at line-up. I don’t work here, I don’t need to hear it (and no, your "authority" doesn’t really impress me). The other two, no joke, were standing at the top of the stairwell having a conversation, blocking the entrance to the sunken dining room. Two customers enter, head straight for the bar, and— picture it— the two managers don’t move. As in, at all. They just stand there looking at you like, "yes?"
Seriously? I have to say "excuse me" to get you to let me in? Come on now.
What did you eat?/ How was the food?
Oh crap. You are not going to believe this, but I accidentally erased my menu notes. Arrgh! But : I do remember there was a sausage appetizer though, and that was very good. Uh, brussel sprouts: delicious. Pasta with cacio e pepe: not bad, but just a touch too peppery. Pappardelle with ragu was much better; beautifully thin pasta. And ugh goddammit there was one other good thing I just can’t remember now. Overall, I recall thinking it was a pleasant meal.
Sorry! Again. Oh I give up.
What did you like?
It’s a cozy neighborhoody kinda joint.
What did you dislike?
Nothing really.
What was your last impression?
The space is really quite charmingly designed.
Would you come back?
Probably? Ya know… there are a LOT of Italian restaurants downtown, so…
Thank you, and hope to see you soon!
Thanks, have a good night.
* * * * *
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
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
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
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
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… !
Vine Street Cafe (Shelter Island)
What exactly made you choose our restaurant?
A two-time Manhattan restaurateur (and local resident) recommended it as "the best of four decent restaurants on Shelter Island." So there you have it.
What was your first impression?
Cute. Very beach-towny all right. And: damn, it’s crowded.
Please rate the Bar:
OK. On the smallish side; not quite so accommodating and pretty cramped. The bartenders are rather harried subsequently.
Please rate the drinks/ cocktails/ wine:
No idea. It’s so busy in here, I can’t be dicked to ask/wait for a cocktail and/or wine list. "I’ll take a bottle of… uh… riesling? Cool."
Please rate the Dining Room:
Seems large? There appear to be several different rooms, but again, not the type of place to take an unguided tour if you’re not trying to get smacked upside the head with a serving tray. Also, diners generally appreciate not having errant asses near their faces while they’re eating.
Please rate the BOH:
Pretty good. Fine, rather eclectic menu, if not exactly adventurous. My host has one suggestion, though: "Steer clear of the pasta dishes, but the fish and meat are great."
How was the staff?
Eh. But you know, these places usually have seasonal "temps," so there goes the job-longevity incentive. To be fair, the order came out correctly, and nothing got spilled?
Oh and here’s a tip: the steak comes with fries, so don’t bother ordering a side of it. You’re welcome— cuz lord knows your waiter wasn’t about to clue you in on that one.
What did you eat?/ How was the food?
Ahi tuna sashimi : Very good, fresh, tasty. Generous portions.
Crispy calamari salad : Decent. Flavorful, nice crisp calamari for good contrasting textures. Granted, it’s hardly mind-blowing, but come on now.
Rainbow "ceviche" : It’s in "quotes" cuz it’s not really traditional ceviche, you see. Odd "market" mishmosh of fishes, but whatever. It’s fine.
Miso-glazed salmon : Fresh, tender, and succulent. Boo, it’s a wee more medium than the medium-rare "the chef recommends," but yay, the miso glaze is pretty delicious.
NY strip steak : Fine. Perfectly cooked. And the fries are good. All three orders of them.
Grilled asparagus : Very good. Farm fresh and well-prepared.
What did you like?
The food’s pretty good.
What did you dislike?
Oh who cares? It’s a beautiful summer weekend on Shelter Island.
What was your last impression?
Yay, it’s a beautiful summer weekend on Shelter Island!
Would you come back?
Sure.
Thank you, and hope to see you soon!
Thanks, and have a good night.
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?
Two friends from the industry recommended it. Women, no less— who are not even into sports. They’re very discerning; they’ve tried nearly every restaurant in their (West Village) neighborhood. (One works for Gottino, the other for Jeffrey’s Grocery.)
What was your first impression?
I’ve seen this space in nearly every carnation it’s been the last decade or so, and the layout never changes much. This one is no exception. I think they kept Charles’s wallpaper.
Please rate the Bar:
Same ole. Still pretty small. Still not so comfortable nor particularly accommodating.
Please rate the drinks/ cocktails/ wine:
The ambience doesn’t exactly inspire a wine hankering, so I totally forgot to even look at the list. Oopsie! Sorry. Also, I got so intrigued by the Happy Hour 1/2 priced cocktails, I forgot to look at the beer list too. OK, shoot me, sheesh!
Out of about a half-dozen (fairly-classic-with-a-bit-of-a-twist) selections, I opted for the margarita-esque one and the punchy vodka one. And they weren’t bad. The punchy one is very sweet, though.
Please rate the Dining Room:
The banquettes are nice and cozy. The rest of it is a wee haphazard and just a tad cramped.
Please rate the BOH:
Better than you’d expect. (Those women were right!)
Reminds me very much of chef Ian Russo‘s old work at Thunder Jackson’s. Actually, I meant to ask the waitress who’s the chef, but then I forgot (I was busy enjoying the burger!).
How was the staff?
Ovarall, satisfactory. Except the busboy; he was exceptionally conscientious.
What did you eat?/ How was the food?
Fried peperoncini : Wow, different. Battered and fried pickled peppers; very smart bar food, all right. Careful though— you know that vinegary fluid that often gets trapped inside the peppers when you pull them out of the jar? Well, evidently, when that stuff gets deep-fried, it becomes really hot (as in temperature, not spiciness). And it retains that heat a good long while. Don’t burn yourself [quite frankly, the whole thing is one little ole lady short a potentially painful lawsuit]. Personally, I loved them.
Tuna tartare : OK. Fresh and light, but just a bit of overkill on the soy sauce. Sort of disappointing; my friend from Jeffrey’s Grocery had raved about this dish.
Truffle grilled cheese : Decadent and delicious, but a little more gooey cheese would really have made this sandwich lay-awake-at-night crave-worthy.
Burger with Monterey Jack : Ohh, yeah. You know that way overhyped supposedly just-like-your-backyard Shake Shack burger on the squishy grocery bun? Well, this is what it’s supposed to taste like. Ya know, like if they used fresh red onions, non-anemic tomatoes, and actually cooked it properly at your desired temperature. Minus the irritating 45-minute wait in the blistering summer sun, that is.
Red velvet cake in a glass : Eh. Skip it. Way too much (and kind of bland) frosting; dry, boring, cake smushed in between.
What did you like?
The food’s pretty good.
What did you dislike?
Sports? Rilly?
What was your last impression?
Oh damn, I forgot to ask about the (consulting?) chef. Ah well, next time.
Would you come back?
I think so.
Thank you, and hope to see you soon!
Thanks, it was delicious.
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?
OK, let’s face it— MeKong is a downtown institution. I know lots and lots of people who make MeKong their home away from home, from way back when it was still at its original location on Prince St in NoLita (even before NoLita bcame so hip and commercial). It was just a matter of time before I made it (back) here.
What was your first impression?
Ah, same ole MeKong. The vibe and the crowd, I mean.
Please rate the Bar:
Not quite as big as the original, but still sizeable and accommodating. Just a simple, no fuss no muss watering hole. Please don’t feed the denizens (they don’t bite, but sometimes they drool a little).
Please rate the drinks/ cocktails/ wine:
For such a down-home kind of Asian restaurant, they’re pretty solidly stocked on the booze. Good reasonable prices (as usual). Personally, I opted for the $38 bottle of Les Domaniers by Domaine Ott rosé. (See what I mean?)
Please rate the Dining Room:
It’s big. And cozy enough. But, come on— everybody knows the sidewalk is where it’s at.
Please rate the BOH:
Solid and consistent after all these decades. Just good no-frills Vietnamese home cooking. Admittedly, some dishes fare better than others; you’ll just have to come often enough (like most of their patrons) to pick your faves, and then stick with those.
How was the staff?
Surprisingly conscientious, actually. Friendly, adept, and unpretentious— what more do you need?
What did you eat?/ How was the food?
Chicken salad : Light, fresh, and summery with nice spicy bite and a hearty vinegary twang. Delicious.
Shrimp rolls : Very good. Crisp and tasty.
Filet mignon au beurre : Excellent. Tender and succulent. A great satisfying dish.
Chicken pad thai : Classic. Huge! (Share it.)
Soft shell crab : Very good. Batter-dipped and fried, but not greasy. Nice quality.
Sauteed spinach : Just slightly more cooked than I would have preferred, but good. Also maybe a tad salty for some tastes, but I liked it.
What did you like?
♪ ♪ Memmmorrriiieeess….. ♪ ♪
What did you dislike?
Well OK, the outdoor metal tables and chairs are a little ghetto… but maybe that adds to the charm.
What was your last impression?
Oh look, it’s Famke Janssen.
Would you come back?
Siempre, mang, siempre.
Thank you, and hope to see you soon!
Thanks, Brian— It’s great to see you. You’re a legend, dude.
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?
It came very highly recommended by a friend of the owners.
What was your first impression?
It’s cute. Cozy. Very Austrian all right.
Please rate the Bar:
It’s a bit cramped. Not the most accommodating of bars, but it’s nice. The bartender is proficient and knowledgeable, if not exactly amiable.
Please rate the drinks/ cocktails/ wine:
The hard stuff is N/A; beer and wine only. The selection is decent and relatively diverse, with most of the options hailing from the German/Austrian region. The prices are pretty reasonable, but I can see, in this neighborhood, how they might raise an eyebrow or two.
Please rate the Dining Room:
Charming, quaint, and rustic, but elegant. Smart and efficient use of the rather spare square footage. Very welcoming.
Please rate the BOH:
Very good. Small and simple but deftly executed menu.
How was the staff?
Eh. Having visited several times already, my overall impression is that they need to get over themselves a bit. Sure, the place may be consistently busy— but it’s the LES, and they just ain’t that fabulous. They could use a little attitude adjustment.
Like for example, during one visit I was honored to have Wolfgang Ban stop for a chat at my table wherein he informed they were planning a "late night service." So not long afterward I did drop by for a very late dinner only to be rebuffed upon inquiry with the words, "Who told you that?" After they begrudgingly alighted from their comfortable perches atop the bar, that is.
So y’know— you’re either casual and breezy or haughty and pompous; which is it? Because you just can’t be both, sorry.
What did you eat?/ How was the food?
White Tuna Crudo : Very good. Fresh, light, and tasty.
Landjäger : Nice, robust. Hey, who doesn’t love a fancy Slim Jim?
Baby back ribs : Excellent. Fall-off-the-bone tender.
Spätzle : Absolutely delicious. Creamy, flavorful, multi-textural. I practically licked the plate.
Slow-poached Farm Eggs : Good. Hearty and satisfying.
Wiener Schnitzel : Perfect. Classic straightforward presentation done exceptionally well.
Sauteed spinach : Very nice. Just good solid food.
What did you like?
Pretty much everything, but I must say that spätzle knocks my socks off every time.
What did you dislike?
Well, I’ve definitely had Austrian service warmer than this.
What was your last impression?
Should I grab another spätzle to go…?
Would you come back?
Already have.
Thank you, and hope to see you soon!
Thanks, love it.
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. Kinda typical…
Please rate the Bar:
Smaller than you’d expect for such a large space. And pretty cramped. Not so comfortable either. But the bartender’s nice.
Please rate the drinks/ cocktails/ wine:
Good quality, decent selections, reasonable prices. But again, kinda typical (see: Balthazar, Pastis, The Waverly Inn, The Lion, Minetta Tavern, East Side Social Club, The Lambs Club, The Standard Grill, DBGB, Freemans, Peels, Burger & Barrel… you get the picture).
Please rate the Dining Room:
Ugh christ. See above.
Please rate the BOH:
Pretty good. I mean, let’s face it— I wasn’t very impressed with Chef Carmellini at A Voce, and even less so at Locanda Verde. So it’s safe to say I had low expectations. But I dunno, this food was pretty good— so maybe he’s just overrated at Italian (?), the fuck I know.
How was the staff?
Good. Friendly, knowledgeable, proficient. Maybe just a wee on the jaded side, but that happens sometimes when staffers are highly experienced. Whatever, they "fit."
What did you eat?/ How was the food?
Asian White Boy Rib : Haa, I mean, rilly? Kinda stupid name ("mother-in-law’s kimchee" has a tad better sense of humor), but pretty tasty. Fall-off-the-bone tender.
Oysters : Super fresh and delicious. Very nice. Pretty plump actually, for East Coasters.
Fried chicken : Very good. Crisp, hearty, delectable. Wish the white meat (there’s plenty of it) could have been a bit more juicy, but oh well. The house-bottled hot sauce made up for it. The side of mashed potatoes with gravy was good too, as was the cole slaw. Whatever was in the middle dish though (kale with bacon bits?) was pretty awful. Overcooked and tortured— southern style, I guess? I don’t get down with emaciated greens, sorry. Never have, never will.
A different side of green (ordered separately), oh shoot I forget now. Not spinach. What was it again? Ugh, I can’t remember : But that was good. Perfectly sauteed and flavorful.
The corn bread that comes with the meal : Just wanted to mention it, because it was darned tasty. Just a touch of spice (jalapeño?) in there.
What did you like?
Call me crazy, but I particularly liked how the bartender graciously informed me that mashed potatoes comes with the fried chicken when I’d originally tried to order a side of it separately. You would be amazed (or maybe not) how many times people overlook that kind of stuff.
What did you dislike?
It really is pretty cramped. Personally I don’t get why the adjacent oyster bar just isn’t more liquor bar (clearly, they need it) or why the room with the bar isn’t actually just a bar room. Liquor profits are… oh forget it never mind.
What was your last impression?
Well, I still prefer Shorty’s (up the block). Hopefully, this all works out for them too.
Would you come back?
Maybe after it settles in? Or down (?), whatever.
Thank you, and hope to see you soon!
Thanks.
* * * * *
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
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?
My friend is a big fan; I just went along for the ride…
What was your first impression?
It’s very pretty.
Please rate the Bar:
It’s OK. Rather small, but the lounge tables are nice, welcoming, and comfortable. (Evidently, the hotel has another bar/lounge upstairs near the lobby, as well as a rooftop bar/lounge for the summertime.)
Please rate the drinks/ cocktails/ wine:
Very nice. Great house cocktail recipes with fresh and exotic ingredients, including some unique non-alcoholic varieties. The wine list as well is good, diverse (particularly for an Asian restaurant), and reasonably priced (especially considering its location within a chic SoHo hotel)— which makes their new Spring "Happy Hour" dinner special of 50% of all bottles of wine (starting May 2nd) remarkably intriguing.
(And don’t miss their great Thai Iced Coffee after dinner, either.)
Please rate the Dining Room:
Beautiful. Warm, commodious, and relaxing. (How many NYC dining rooms can boast a tranquil meditation pool?)
Please rate the BOH:
Outstanding. Chef Ty Bellingham has done a great job re-invigorating Kittichai’s ample and stellar menu. Very impressive.
How was the staff?
Great. Friendly, knowledgeable, and perfectly proficient.
What did you eat?/ How was the food?
Rock shrimp : Delicious. Crisp but succulent and very tasty. Great take on an Asian classic.
Smoked trout with shiso leaf : Unexpectedly terrific and unique. The description doesn’t begin to do it justice.
Mekhong whiskey ribs : Very good. Fall-off-the-bone tender. Flavorful (but not overwhelming) sauce.
Banana blossom salad : Different. Piquant. Maybe just a tad too generous with the dressing, though.
Oxtail soup : Mmm, rich and tangy but delicate. Gorgeous presentation.
Hamach tartare : Fresh and delectable. Zesty but light.
Spicy prawns : Scrumptious and delectably fiery, but personally would have preferred them just a wee bit undercooked. Otherwise, excellent.
Sauteed gai-lan : Perfect.
What did you like?
That smoked trout wrapped in shiso was really amazing.
What did you dislike?
That I missed out on the curried short-rib? So much food! But I really wanted that too. Oh well, next time…
What was your last impression?
50% off all bottles of wine?! I just might move in here…
Would you come back?
Ohhh, yeah.
Thank you, and hope to see you soon!
Thank you, it was a pleasure.
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?
I hear raves all the time; evidently it’s a favorite amongst the industry folk (and the neighborhood locals).
What was your first impression?
Cute. Warm and cozy.
Please rate the Bar:
Pretty commodious for such a diminutive space. Welcoming and comfortable.
Please rate the drinks/ cocktails/ wine:
Good. There are some interesting creative house recipe cocktails —and any place that pours Luksasowa out of the well is OK by me. Nice price, too.
The wine list could maybe use a tweak or two, but overall, a good, solid, homey watering hole.
Please rate the Dining Room:
It’s quite charming. Very smart and efficient use of the spare square footage.
Please rate the BOH:
Excellent. Not surprising considering chef Josh Eden‘s* pedigree. What’s actually more astonishing is his stalwart dedication to this humble little gem. Shouldn’t he be out chasing TV and book deals by now or something?
How was the staff?
Great. Friendly, knowledgeable, and proficient. There’s a very distinct family-like vibe going on here all right.
What did you eat?/ How was the food?
Jerusalem artichoke soup : Delicious. Rich and flavorful. I’m pretty much sold already.
Grilled shrimp salad : Outstanding. The shrimp is perfectly cooked, tender and succulent. Clean but zesty.
Hamachi tartare : Mmm— fresh and light but luscious. Great twist on a simple classic.
Roasted chicken : Wow. I don’t generally ever order chicken in restaurants, but this one came so highly recommended I couldn’t resist. Huh, is this one of the best chickens I’ve ever had in my life? Could be.
Burger and fries : Oh man, this is one juicy and hearty burger, and the fries are great too. Huh, is this one of the best burgers I’ve ever had in my life? Could be.
What did you like?
Just about everything.
What did you dislike?
Nothing really. But if they worked on that wine list a bit, I’d think about moving in.
What was your last impression?
What a fantastic little restaurant. Really.
Would you come back?
Definitely.
Thank you, and hope to see you soon!
Thank you, it was a pleasure.
* Note: Josh Eden’s short-lived (joint) endeavor in healthy Chinese takeout, Ten Ten, has CLOSED.
Truth be told, despite Eden’s obvious talent and tremendous expertise, we here at PX This can’t exactly say this was entirely unforeseen (as usual). The moral of this story is:
If you think there’s an Asian foodie chef-groupie chick with a wealthy background that works in fashion and is deliberating opening a restaurant in downtown NYC— that PX This DOESN’T know — dude, you are totally smoking crack. Ha aha ha ahah maybe try asking around or something next time, bitches. Geezus.
* * * * *
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
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?
It came very highly recommended by a chef friend who’d recently relocated from NYC to San Francisco.
What was your first impression?
Cute. And big!
And oh look— it’s Michael Chiarello… in chef whites. At lunchtime? "Off-season," no less? Wow, don’t see that in NYC very often.
Please rate the Bar:
Uh, if I remember correctly, it’s big? Sorry, the place is so huge and there’s so much to see here (got totally distracted by the little Bottega shop across the way… with 20 kinds of salt… a dozen olive oils… a myriad of chutneys… you get the picture). Oops, my bad.
Please rate the drinks/ cocktails/ wine:
Who drinks liquor in Napa Valley? Yah sorry— no clue on that.
The wine was great though… but ahem, don’t even know what it was. When you’re rolling with a sommelier, it’s really easy to get lazy like that. Ooopsie again. (Whatever, it’s Napa— this is definitely the place to give in and let somebody else do all the work for a change.)
Please rate the Dining Room:
Went straight for the outdoors. Yea, you don’t get much garden dining like this is NYC either. What a beautiful view.
Please rate the BOH:
Stellar. And with a party of nine (over half of which are food professionals), it’s not hard to order nearly everything on the menu. So we did.
How was the staff?
Good. Come to think of it, they must have been pretty great, because I barely remember any of them.
What did you eat?/ How was the food?
Like I said, damned near everything : And save for the pasta carbonara which was wholly underwhelming, everything was quite exceptional. The biggest surprise was probably the polenta, which was spectacularly flavorful and superbly scrumptious. If I described every single dish, I’d be here all day. So let’s just say I loved it— it was undoubtedly one of the best dining experiences I’ve ever had.
What did you like?
Pretty much all of it.
What did you dislike?
What’s up with that carbonara? Odd how it was so bleah, particularly compared to everything else. Great presentation, but really quite bland.
What was your last impression?
I’m so glad we had such a large group; there’s no possible way to taste as much otherwise.
Would you come back?
Would absolutely love to.
Thank you, and hope to see you soon!
Thank you, it was a pleasure.
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?
Wow. Swanky.
Please rate the Bar:
There’s two actually— and they’re both pretty slammin. Big, welcoming, commodious, and smart. Curious to see how they end up handling the door, but this place could very well be the new jumpoff…
Please rate the drinks/ cocktails/ wine:
Excellent. Good sagacious recipes with quality, creativity, and lots of fresh ingredients. And the prices aren’t bad either, considering.
Please rate the Dining Room:
It’s pretty stellar. There’s maybe just a wee touch of austerity, probably due to all the glass and concrete, but overall it’s a beauty. Very impressive.
Please rate the BOH:
Well ya know, it’s Sam Talbot…
I can’t exactly say I’m the greatest Top Chef fan, but I can say after one meal, this dude has made a believer outta me all right.
How was the staff?
Exceptional. Everybody. Really.
What did you eat?/ How was the food?
Cauliflower fritters : Wow. Not flowers as you might expect, but pureed like mashed potatoes. Sooo delicious.
Iberico lardo and toro : Faaantastic. How can I explain— sorta like a crostini with scrumptious fresh toro and Iberico lardo piled on top? Oh who cares, just eat it.
Slow cooked octopus : Not as mind-blowing as the others, but still very good. Rich and flavorful.
Shrimp and grits : Better than it sounds, trust me. Succulent and hearty.
Cucumber kimchee : Yah, uh… –the fuck? Whatever, it’s good. Tamer than the "real" stuff, but ya know… that’s just how round-eyes roll, I guess. Ha ha ha ha haaa… oh lighten up there, Casper.
What did you like?
Just about everything.
What did you dislike?
If you must know, I’m not feelin those girl uniforms. What’s with all the hotels and the ugly satin dresses everywheres all of a sudden?
What was your last impression?
Oh look it’s Charlie Walk. [Waaalk this waaay... sorry, couldn't resist.]
Would you come back?
For sure.
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
= "personne extraordinaire"