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"