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 (Spring 2012), this website will henceforth be updated only intermittently (approximately once or twice a week).
Abbe Diaz’s new (daily) blog is now at: abbediaz.com
PX This presents THE F&F REVIEW
Hey, sorry we couldn’t make it to "Friends&Family," we were out of town/ had to work/ not invited. We’re really glad we finally managed to come by, though— it’s so nice to see you!
What’s that? You would still like us to take the time to fill out the F&F survey, because you’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you invited 75 people to F&F, and afterward all you got was 41 "Congrats[es]!" 22 "Awesome[s]!" 3 "Ciao[s]!" and 9 "Best of luck[s]!" ?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what friends & family are for!
No no please, don’t send anything more, we’re stuffed, we can’t breathe, you’ll have to roll us out of here, ha ha ha… !
What was your first impression?
Swanky, it’s kinda pretty actually. Maybe even the nicest of "the lot" (See: The Waverly Inn, Monkey Bar, Minetta Tavern, Standard Grill, Abe & Arthur’s, East Side Social Club, The Dutch, Vintry Wine & Whiskey, Rabbit in the Moon, Le Caprice, Lambs Club, Hurricane Club…)
Please rate the Bar:
It’s very nice— except for the lack of seats. Sorry, never been of fan of standing-room-only imbibing. It’s a possibility that this is temporary, maybe the joint is just new and stools are coming eventually (it happens sometimes). But I wouldn’t hold my breath for them though, cuz it looks like once they arrive there won’t be much room behind the stools for any kind of traffic whatsoever— the walkway from the entrance to the dining room, past the bar, is reeeally narrow— so it’s probably safe to assume the stools won’t arrive until after the primary heyday period. And by then… well, you likely will have moved on the the next deLucie hotspot, yes?
Please rate the drinks/ cocktails/ wine:
The cocktails are great, intriguing and creative. Fresh ingredients, quality liquors, expert mixology, beautiful glassware… oh, but you pay for what you get, all right.
The wine list too is discerning and good, and a bit more reasonable than you might expect. Uhh, maybe (See below*).
Please rate the Dining Room:
Also pretty, but ya know— kinda typical. (See: The Waverly Inn, Monkey Bar, Minetta Tavern, Standard Grill, Abe & Arthur’s, East Side Social Club, Rabbit in the Moon, Casa Lever, Le Caprice, Lambs Club, Hurricane Club…)
Please rate the BOH:
Ha ha ahaa oh please. Like you give a shit.
How was the staff?
They’re fine, perfectly proficient if not exactly amiable (except for Joe, but I already knew him from elsewhere— but I was impressed he remembered me).
Hee eheee, the front desk is just a wee humorless; I’d asked if we could leave our names so he could "check with John deLucie to see if we’re worthy of being included in the database," and he was all "aww, come on…" as if I were being ludicrous or something.
Well, it turned out we already were in the database after all, but then we only scored a 6:30 on a Wednesday, so we must not have been marked "PX." I mean, if it were me running that OpenTable for example, I’d have changed us to PX just for our blatant display of sagacity and awesome comedic wit. Also, I probably wouldn’t be harping on about it so much right now, except for "Ferret"s ex-wife apparently getting an 8:30, which must mean she somehow qualifies as a PX whereas we don’t. And to me that’s just fucking hilarious.
What did you eat?/ How was the food?
Oh gimme a break. No, seriously? Like you care : And if you do care, you should probably keep it to yourself. Otherwise then you’ll maybe sound as goofy as the couple seated next to us (yea, clearly also not PX, what with their 6:15 and all) tittering to each other like they never had dinner in New York City before— and then ingratiating themselves to John deLucie with their business card right after their meal. I mean, anybody who would dine that elatedly at 6PM then ask the chef a question like "Do you know Dr. So and So?!" has gotta live in like Long Island or something, sorry. Or maybe that’s just a UES thing, honestly I don’t know.
But fine, we had the tuna nicoise, the salmon tartare, the seafod salad, the ravioli, and the pork something-or-other (? that tasted like ham)— just to give you an idea of the menu. But I swear if you force me to elaborate, I think I might just totally burn down this website, my book, the manuscript for my next book, all the scripts for the rest of the whole shebang, and the fucking Facebook® fan page. Because then I will have QUIT, bitches.
(P.S. No biscuits, though.)
What did you like?
Now I get to say "been there, done that." Godd, I’m cool.
What did you dislike?
That I’m a big enough tool that I neeeed to say, "Been there, done that. Godd, I’m cool."
What was your last impression?
What in the world is with the haunted POS system? Is that Micros? Is it used or refurbished or made in China or something?
Just a word of advice: make sure you take a good look at your check at the end of the night. Cuz *the wine bottles just miiight be priced $20 higher than the wine list dictates, and although the appetizers don’t actually appear invoiced on the bill, somehow their costs are added to the total sum anyways. So ya know, you might then have to spend sorta an inordinate amount of time calculating in your head the possibility of any further discrepancies.
What— I’m not cheap nor anal; it’s the principle, mutherfukkers.
Would you come back?
It’s not exactly my neighborhood…
Thank you, and hope to see you soon!
To quote former New York Times critic Frank Bruni: "xoxo"!
* * * * *
Have you heard?
Until the release of PX Me (Spring 2012), this website will henceforth be updated only intermittently (approximately once or twice a week).
Abbe Diaz’s new (daily) blog is now at: abbediaz.com
PX Me. (How I Became a Published Author, Got Micro-Famous, and Married a Millionaire)
When Abbe Diaz published her journal, PX This – Diary of the "Maître d’ to the Stars" [née Diary of the Potted Plant] in 2004, she’d had no idea what she was in for. Sure, she expected the process would be difficult and she might never work in the fine dining restaurant industry ever again, but she never imagined the truth could be so controversial— in a book that’s essentially about HAVING DINNER.
Despite PX This being lauded by most of her colleagues (and some of the most illustrious names in the business) as "the bible of the [NYC] industry," Diaz soon learned the politics of Food and/or "Culture" Media & PR is a game that’s dirtier than last night’s dishes. Finding herself under unjustified fire from various vastly popular and influential periodicals, news blogs, food press, online foodie communities, and other professional and aspiring writers, Diaz (a textbook Scorpio/Monkey) quickly realized [again] there were two things in her life she would never be willing to do: 1) Take unmerited bullshit, and 2) Kiss spiteful pretentious ass.
As you can probably imagine, that went over reeeally well. Mistruths, mudslinging, manipulation, misappropriation, corruption, censorship, and the tarnishing of her character— as well as the livelihoods of her friends and loved ones— are just some of the things she subsequently endured.
This is that story.
"This writing stuff is HARD." – Salman Rushdie (to friends on Facebook®)
"If you think the writing is hard, wait ’til you try the selling part. Oh, wait…" – Abbe Diaz (in response to friend, Salman Rushdie, on Facebook®)
PX Me – The Sequel to PX This
(How I Became a Published Author, Got Micro-Famous,
and Married a Millionaire)
- COMING SOON IN THE SPRING OF 2012 -
ABOUT THE AUTHOR:
Abbe Diaz is a freelance commercial-artist, designer/dressmaker, and restaurant consultant. She has worked in the restaurant/bar industry for nearly 25 years, with numerous stints throughout the New York dining/party scene that include: Limelight, Palladium, Tunnel, Club USA, Coffee Shop, Spy, Cafe Tabac, The Strand (Miami Beach), Mercer Kitchen, Ilo, Lotus, and Theo. She served as the opening maître d’ for The Park, Smith, and 66.
She is proud to have had the opportunity to work under such nightlife arbiters as: Jean-Georges Vongerichten, Brian McNally, Jonathan Morr, Peter Gatien, Eric Goode, and Sean Macpherson.
Diaz gained a B.A. in Economics from Rutgers College, Rutgers University – New Brunswick. She was further educated as a non-matriculate Design student at the Fashion Institute of Technology, in NYC, where she currently resides.
• “The New York service industry’s Norma Rae, Abbe Diaz… the Service Industry’s Nikke Finke…” – BlackBook
• “…pure unbridled crazy batshitness…” – gawker.com
For more information about PX This – Diary of the "Maître d’ to the Stars" visit http://pxthis.com/thebook
* * * * *
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. 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
The Blabber in the Trenches
A Sommelier, a GM, a Restaurateur, and a Blogger walk into a bar… order some drinks, get a little tipsy, and— what else? — start gossiping like a bunch of sewing bee bitches. It went down a little something like this:
Blogger: … because I had lunch with _____ yesterday.
Sommelier: Oh you did? Where is she now? What’s she up to?
B: The new Hotel Americano. It looks good. Sounds nice. A restaurant on the main, two indoor bar/lounges, and another restaurant/lounge on the roof, with a little lap pool. Great views. It’s cute. The rooms are hip and chic, kinda like a more boutiquey Standard or something. Good high end exotic mini-bottles in the fridge and fancy gourmet snacks with adorable packaging, that sort of thing. Patent leather architectural bean bags and crooked "melting" trash cans. Even the robes are cute… and I must say they got some great creative marketing ideas…
It’s too bad Sleep No More [next door] has got such a short run… it’s really good. I heard they want to stay but Bagatelle already has a lease on the building… in May, I think…?
GM: … Ohhh! Speaking of hotels, guess whose lease is almost up? Your boy, ______! They only have about another year or so left. And the contract is NOT being renewed. _____ already started talking about it, he’s doing so well with [the F&B] at ______, he sure doesn’t need ______ anymore. Whooops! There goes a biiig money-maker…
Restaurateur: Well, that makes sense. And it would be better for ______ anyway, that place needs an infusion of new blood; it’s just old and stale now. It’s only that great location that keeps them going…
GM: And all its former glory…
S: …. hahahahaha, buh-bye!
GM: Considering they just closed _____, I mean, ouchie! That’s gotta smart.
R: Tsk, what a shame.
B: … And EMM lost the contract at _____ to Strategic.
S: Oh wow, they can’t be happy about that. What is up with those dudes? Can’t they all just get along?
B: Is Aalex Julien going to join Strategic now? I think I heard some whispers about him talking to them…
S: Whatever, wouldn’t be surprised…
B: … Oh you know who I ran into the other day— Pichet Ong.
GM: Ah, how’s he doing?
B: Good. He wants to blog about his jeans.
S: Whut—?
B: His jeans. Apparently he bought some "broad denim"— is that the right term? — jeans at the Liquor Store the other day. The hard ones, I guess? And the salesman told him he has to wear them sitting in the tub like three or four times, and then once they properly mold to your ass, you can’t wash them for like three months or some shit.
GM: Get the fuck outta here.
B: No, really. That’s what he said. And then he’s gonna blog about it. Ha ha ha aha hah food-pros blogging about fashion. Who ever heard of such a ridiculous thing?
GM: The things people will do for press these days…
S: Yeah, I wanna see Pichet’s cake-making ass in a pair of molded jeans.
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.
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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
Nuela may have waited two months for its official kinda wishy-washy New York Times review, but evidently that was enough time for Chef Adam Schop to greatly impress discerning patrons and astute investors (you know, the ones who aren’t afraid of the big bad scary pictures).
The owners of Nuela have already signed on the dotted line and slowly begun work on their next project. Located at the former Ottimo space just east up 24th Street from Nuela (and next door to Eataly), this latest undertaking endeavors to bring Schop’s creative and scrumptious West Coast Chopperesque touch to Argentinean steak.
Mmmm… beeeeef…
Not so fast there, Meateater. The anticipated date of launch is a "good year or so away… like, laaater." (Place your bets now on which color of the rainbow gets top billing. Kidding!)
We’re just sayin’.
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?
Well, it looks "Moroccan," all right.
Please rate the Bar:
Not bad. Welcoming. Spacious enough. Pretty comfortable. And the bartender is very nice, if not entirely adept (could use a little more time getting used to the POS system).
Please rate the drinks/ cocktails/ wine:
Evidently, it was their "first day" with liquor— so that meant ix-nay on the arnishes-gay, as in no muddled grapes for that "St Tropez." (No olives for a martini, either.) They do however, have limes for their margarita so ha aha… olé!
Prices are reasonable at about $10 per cocktail and similarly averaged for wines by the glass. Plus the wine list is relatively diverse (if not particularly adventurous) with a pleasantly fine value in most of the selection.
Please rate the Dining Room:
It’s… okay. Hardly imaginative, but maybe that makes it more umm… authentic?
Please rate the BOH:
It’s quite good. But I admit I came in with pretty high expectations. I mean after all, I’m verrry familiar with the three-star work of Chef Rick Laakonen. You might even say I’m a fan. So I always did kinda wonder whatever happened to Rick Laakonen? It’s like he poof! vanished off the face of the earth or something.
Well! Now he’s… back?
How was the staff?
Fine. Wholly proficient in that "authentic" kind of way. Yah, let’s just say it’s much more Mediterranean and sorta much less "bistro."
What did you eat?/ How was the food?
Chicken Briwatt : Very good. Delicate yet hearty— but, I am a total sucker for phyllo. Great yogurt sauce too.
Crepe with ham, chicken, some kind of cheese, etc etc : Delicious. Exotic yet approachable. Despite its somewhat overwrought appearance, the flavors are actually distinctive in their congruence— if that makes any sense.
Grilled Octopus and Manila Clams Ragout : Also very good. Perfectly tender seafood. Savory and flavorful. Rustic but intricate all at the same time.
Beet and Goat Cheese Salad : Good. The least exciting/creative dish, but still a cut above most. Two kinds of beets, two types of prep. Fresh and tasty.
Black Kale with Pancetta : Fine. Expertly prepared, but the pancetta doesn’t quite add all the saltiness that’s likely intended. Just a wee bland.
What did you like?
The food was good. Maybe not as mind-blowing as I’d hoped, but really very solid and appealing.
What did you dislike?
Well, a really great martini would have hit the spot…
What was your last impression?
Actually, I wonder if Rick Laakonen is even here tonight. Everything was perfectly satisfactory, but there’s like a "spark" missing…
Would you come back?
The burger and the lamb— I already know what I’m going to order next time.
Thank you, and hope to see you soon!
Oh, you will.
:)
Rumors swirling within the industry have Chef Akthar Nawab slated to take over the kitchen at a very popular downtown Mexican eatery. Which begs the question, "what about Zengo?" True, Zengo’s early populace reviews on the internet and word-of-mouth have been mixed at best, but even the most insightful, jaded veterans of the industry are raising their eyebrows over a move that practically takes transience to a whole new level. And let’s never mind the head scratching over why this particular downtown "classic" Mexican eatery (which remains one of the hottest spots in town despite its persistent lack of a boldface-worthy chef) would court a media darling like Nawab in the first place. Some insiders speculate its plans to expand by opening its first offshoot in Miami (ambitiously but tentatively scheduled for the next Art Basel) may have something to do with its new foodieblog-gratifying outlook, but others insist Nawab’s superficial popularity has little or nothing to do with this latest (alleged) development, noting, "he’s just a downtown dude… ya know… with friends in the restaurant." And still others feel fit to surmise the Miami location’s impending opening is still very much on precarious footing anyway, as potential investors continue to engage in the ol’ Subsidizers’ Shuffle.
[But, on a semi-related note: this famous Mexican restaurant is said to be aggressively advancing on its goal to establish a new Jamaican counterpart.]
Whatever? We’re just sayin’.
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Salman Rushdie hearts PX This – The Revised Edition by abbe diaz
Chef John deLucie of the famous Waverly Inn cooked papardelle with roasted butternut squash and mushrooms at Bloomingdales on Lexington Ave, and you totally missed it. Doesn’t he look cute?
By the way, have you read The Hunger yet? What are you waiting for?
"It’s been a remarkable year, but I have decided to continue pursuing my culinary education abroad," says Executive Chef Leah Cohen. So far, cursory plans include possible months-long stints in Spain, Italy, and Asia to further enhance her knowledge and technique, "I am very thankful for the opportunities that Sasha Muniak and his team have given me, but I do feel that now is an opportune moment to travel and study and continue to develop myself into a more well rounded chef."
"We are very proud of Leah and what she has accomplished for both herself and the restaurant," adds proprietor Muniak, "I have no doubt Leah’s enthusiasm in furthering her education will benefit her and her career immensely."
Current sous chef Richard Furey (formerly of The Grand Hotel Amrâth, Amsterdam) will take over control of the kitchen. "It’s been my experience that in transitional phases such as this, it’s best to prevent disruption in the kitchen as much as possible. I’ve been very happy with the success of Leah Cohen rising up from sous chef under Anne Burrell, and with Saul Montiel (Gusto Ristorante) taking over the kitchen after his ample experience as sous under both Jody Williams and Amanda Freitag."
Muniak further remarks, "Leah Cohen was very much in demand after her appearance on Top Chef. The team very capably handled her absence while she was called away to represent Centro Vinoteca in both off-site events and TV appearances. I am confident Richard and the team will competently live up to their new challenge."
= "personne extraordinaire"