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 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 "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?
Actually, my hosts chose it; I think it came highly recommended to them by a friend of theirs who’d visited Panarea the summer prior.
What was your first impression?
Ho-lee cow. Is this the most beautiful restaurant I’ve ever seen in my life? Could be.
Please rate the Bar:
It’s nice. Very hip. But quite frankly, to opt for the bar over the lounge and turn your back on these incredible views, you’d really have to be kind of out of your mind.
Please rate the drinks/ cocktails/ wine:
The wine list is decent, and more diverse than you’d expect in a rather remote place like this. But it’s really expensive, of course.
Sorry, forgot to note anything about the cocktails, but I’m sure they’re expensive too. But what was it I’d said about the place in Salina with the other amazing view? Oh right, "with an ambience like this, I might very well have been quite happy drinking hooch and Boone’s Farm." Yea, that.
Please rate the Dining Room:
There are a few, and they’re all gorgeous, but closest to the fresh air is best. (After the sun goes down though, the view ceases to matter as much; it’s nothing but pitch out there.)
Please rate the BOH:
Very good. Far better than I’d expected, cuz the gratutitous lounge snacks really sucked. They should really rethink those— they’d fare much better with simple nuts and crackers than the bad crostini, the breadsticks that go stale, and the sad wilted fruit on a skewer. Less prep time, too. (Oh crap, I hate when I give out too much free advice, dammit!)
The food in the dining room’s good though, but really really expensive (€35.00 for an appetizer, hello). Plus they seem to run out of the more popular items pretty quickly.
How was the staff?
Great. They were very sweet and accommodating. Ha ha haa, you won’t even believe it, but our waitress used to work here in New York City— for a restaurateur in our party. How CRAZY is that.
What did you eat?/ How was the food?
Amberjack fresh from the sea : Delicious, perfect. Better than Blue Ribbon, which is a good thing cuz it’s double the price of Blue Ribbon, too. I mean, yes, that’s the sea yonder a stone’s-throw away, but oh forget it never mind. (By the way, I’d originally wanted the lobster and avocado— yah, at €35— but they were 86ed. Just sayin.)
Grilled squid : Decent. Could have been just a tad more tender, but fresh and tasty.
Pasta (with melanzane e funghi, was it? I forget now) : It was okay. But shut up, who cares? Come on, you can get food anywhere…
Biscotti e malvasia : This is my favorite new thing. How am I going to live without Malvasia now?
Nobody else let me try their dishes : Can you believe it. Maybe they figured the food’s so expensive, they’d better hoard every last bite.
What did you like?
This place is like paradise.
What did you dislike?
That it’s so far away from home :(
What was your last impression?
Seriously, how fucking cool am I right now. I’m not even sure how I got here.
Would you come back?
Oh please please please please please gawd pleeeease….
Thank you, and hope to see you soon!
‘Piacere. Buona giornata, grazie e arrivederci.
More photographs of Panarea, and/or the rest of Isole Eolie are at abbediaz.com
* * * * *
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 "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?
Actually, my hosts chose it; I think it came highly recommended to them by a friend who’d visited the Aeolian Islands the summer prior.
What was your first impression?
Wow. Holy cow.
Please rate the Bar:
N/A? If there’s a bar, I didn’t see one. But they do have an extraordinary outdoor patio/lounge overlooking the Tyrrhenian Sea that’s "for drinks and dessert only." In which case, who needs an effin bar?
Please rate the drinks/ cocktails/ wine:
Opted for wine (a Chardonnay I didn’t choose, which was very good) so I have no idea about the cocktails, sorry. But quite frankly, with an ambience like this, I might very well have been quite happy drinking hooch and Boone’s Farm, I’m not sure.
Oh okay, on a more serious note, my friend’s Campari and soda looked appealing, respectable, and refreshing— and it had a beautiful fresh orange slice in it. So I’m willing to bet the majority of their cocktails really don’t suck at all.
Please rate the Dining Room:
Beautiful. Rustic yet incredibly elegant. And again, that view…
Please rate the BOH:
Outstanding. Really truly excellent, no exaggeration.
As a person of my — ahem — "noted" expertise, I am often asked where I’ve had the most phenomenal dining experience. Well, now I finally have an answer I needn’t think that hard about nor elaborate with justifications and explanations. Ha ha ha ahah, I can’t wait to tell the next person that inquires that one of my favoritest restaurants everrr is in Malfa on Salina the Aeolian Island in the Tyrrhenian Sea just off the coast of Sicily ("you muuust go by boat, dahling"). It sounds even more awesomely pretentious than "al Moro in Rome."
How was the staff?
Wonderful. Very congenial and accommodating, especially considering we arrived without a reservation (it soon became much more crowded than the photos would suggest).
In all honesty, the waiter seemed a bit agitated at first when he mistakenly thought our (large-ish) party was going to skip appetizers, but he got a lot more amicable when the food and wine orders started rolling in heartily.
What did you eat?/ How was the food?
Raw fish ("cruditá") fresh from the sea : Amazing. Without a doubt the best I’ve had in my whole entire life. The shrimp especially was of a buttery texture and flavor that’s damned near indescribable. I am not kidding when I say I feel like I’ve had some kind of crudo epiphany. If seafood is shipped in from eh-nee-where, it will never ever ever ever EVER taste like this.
Grilled octopus : You know that pretty general perception that if an octopus is fully grown or older or whatever (as opposed to the cute whole little babies), then it’s inevitably going to be a bit firm (i.e. "tough," i.e. "chewy")? Well, that’s a straight-up LIE, evidently. Cuz this one was as tender, succulent, and tasty as a cute little baby octopus’s ass. So now that’s two epiphanies.
Some kind of tiny ravioli-like pasta, the name of which I can’t recall, with something "pork ragu" and fresh tomato : Omylord, so delicious. And I really looove how the portion size was just exactly perfect and sufficient (for a late-night pasta dinner the evening before you have to don a bikini early the very next day). This is how Italians (in Italy) stay so slim.
Panna cotta : Oi. I’m generally not a dessert person, but I ate the whole thing. Just the right amount of dolce with a consistency like gelatinous air.
Biscotti and Malvasia : Somebody call my moms cuz I musta died and gone to heaven.
What did you like?
Are you kidding?
What did you dislike?
It’s a helluva trip to get back here.
What was your last impression?
Can this place possibly really exist?
Would you come back?
Oh please please please please please gawd pleeeease….
Thank you, and hope to see you soon!
Buona notte, grazie mille. Che bellissima sorpresa.
More photographs of Signum, Salina-Malfa, and/or the rest of Isole Eolie are at abbediaz.com
* * * * *
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 "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 was recommended by a friend whose opinion I value highly.
What was your first impression?
Oh wow, it really is tiny!
Please rate the Bar:
N/A. This place could very well be classified as a glorified takeout joint. There are maybe 18 or 19 seats in the whole place, which is actually kind of astounding considering how very small it is.
Please rate the drinks/ cocktails/ wine:
They only have a few wine selections and not much else. They’re not bad— decent, drinkable and reasonably priced.
Please rate the Dining Room:
Like I said, impressive for what it is. But be prepared to share your conversation with your neighbors. Better yet, see if you can score the lone outdoor deuce; the view up and down Houston St can be pretty entertaining in that fishbowl kind of way.
Please rate the BOH:
Solid. Pizza, some pasta, a few salads and a random special entree here and there. Nothing too fancy, but it’s certainly no Famiglia’s, ha ha ha.
How was the staff?
She’s great. She works really hard.
:)
What did you eat?/ How was the food?
Tricolore salad : Nice. Simple but fresh and flavorful.
Pollanca salad : Wow, a meal in itself. The white raisins add a touch of sweetness, but it’s pretty hearty nonetheless. Great summer dish.
Squid ink linguine with shrimp : Very good. Just a touch of spice. So piping hot, the pasta is cooking the shrimp in front of me; next time I’ll ask for the shrimp very rare.
Homemade spaghetti with bolognese sauce : Good! Straightforward and artless, but tasty and perfectly stick-to-your-ribs satisfying.
Piccante pizza : Ohhh yeah, that’s the stuff right there. Great crisp and thin but bubbly crust. Quality ingredients— just plain yummy.
What did you like?
I admire the lack of pretension despite all its charm.
What did you dislike?
Nothing really. Oh OK, the bathroom is claustrophobic.
What was your last impression?
Sooo… Houston St is the new restaurant row?
Would you come back?
Actually, I already have.
Thank you, and hope to see you soon!
Thanks, it’s 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?
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 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
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?
Huh, somehow it looks bigger than Le Gamin…
Please rate the Bar:
Cute. Small, (about six seats) but cute. Love the colorful fruit baskets.
Please rate the drinks/ cocktails/ wine:
Smart. No ABC license— due to their unfortunate location between the church and the devil— so they’re forced to make due with beer, wine, and spirits. Great job, though— inventive recipes, fresh ingredients, and palatable prices make the hard stuff not so easy to miss.
Please rate the Dining Room:
Like I said, bigger than I expected. And typically appealing and hip— oh it’s very Serge Becker all right.
Please rate the BOH:
Sorta N/A— the BOH is smack in the middle of the FOH. And it’s really verrry good.
How was the staff?
Fabulous. Of course. Come on, it’s everybody you already know and adore. What’s not to love?
What did you eat?/ How was the food?
Codfish fritters : Good. A little chewy though, sat in ‘the window’ just a minute too long, and they might want to double check that oil temperature. Just sayin’.
Smoked mackerel salad: Nice. Fresh, tasty, love the textures. And big too.
Oxtail stew : Very good. Hearty— don’t forget the hot sauce. Delicious.
Jerk chicken : Ohhh yeah. Tender, succulent, perfectly cooked. And that "chef made" jerk sauce is not messin around. It means business— and after that plate landed in front of me, so did I. Even the rice is good.
Banana Pudding: Mmmmm… simple, light, and natural, but creamy, rich, and flavorful. Love it.
What did you like?
Pretty much everything.
What did you dislike?
The tables are kinda cramped, but I get it. And I’ll live.
What was your last impression?
Yay! (It’s so close by, you see.)
Would you come back?
Ha ha aha get serious.
Thank you, and hope to see you soon!
No nooo, thank yooou! Especially for that special "reservation" e-mail address.
:)
* * * * *
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?
I was craving good sushi, and your place was a closer walk than Blue Ribbon— it’s COLD outside! Obviously, your stellar reputation precedes you…
What was your first impression?
Holy cow it’s crowded.
Please rate the Bar:
N/A. Service for the dining room only.
Please rate the drinks/ cocktails/ wine:
Oh whoops, is there liquor here? Sorry, forgot to check. They definitely have beer, wine, and sake though. Not the most superb collection, but basic and satisfactory.
Please rate the Dining Room:
A little cramped and somewhat worse for wear, but fine. Straightforward— no fanciness, snazziness, or bells and whistles here.
Please rate the BOH:
Very good. Great quality, freshness, and particularly generosity.
How was the staff?
Good. Polite, attentive, and proficient, if not exactly effusive.
What did you eat?/ How was the food?
Yellowtail with jalapeño : Yea, the typical "classic." Lavish slices of fish.
Dragon Roll : Another classic. Huge! Good.
Hot Alaskan Roll : Salmon and Tuna, not quite as spicy as the title suggests. But excellent. And again, huge.
Sea urchin sushi : Seems rather steep at $9.50 per serving— until you see how big they are. Very fresh and flavorful. Fantastic.
Kanpachi sashimi : Oh so good. These portion sizes are killing me.
What did you like?
Pretty much everything.
What did you dislike?
Nothing really, except I do find the old punch out clock (with cards!) on the wall smack in the center of the dining room kinda amusing.
What was your last impression?
Oh look, it’s Julianne Moore.
Would you come back?
Yes, for sure.
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 dunno; it was around the holidays, it was snowing, New York felt Christmas-y… lunch at The Plaza just seemed oddly appropriate.
What was your first impression?
Geezus, where the fuck is this place? (In the basement— just roam around until you finally find it.)
Please rate the Bar:
Uh, N/A? It’s kinda all a "bar." Without the self-seating. Yea, even the actual bar bar (where the liquor is located) is host-seating only.
Please rate the drinks/ cocktails/ wine:
Opted for a Sauvignon Blanc recommended by the waiter, and it was good. Didn’t actually see the list though, he presented it by memory. But later when the check arrived, I was pleasantly surprised to find the wine was priced pretty reasonably at $12 per glass.
And oops hmm, come to think of it now, I’m not even entirely sure if they have a full ABC license. Sorry!
Please rate the Dining Room:
It’s… different. It’s a bit odd and not particularly welcoming or comfortable, but for them it’s a smart decision and likely works efficaciously. All seats are stool-height and everything is communal.
Please rate the BOH:
Very good. Better than I expected. Not exactly a raging Todd English fan here.
Great diversity— very impressive. Adventurous and creative but still simple and straightforward. However, the delivery system is consequently a bit messed up, what with the menu items coming from separate "kitchens" and whatnot. The dishes arrive sporadically, so be prepared to "share" everything or you may be left eyeing your companion’s dish longingly while you wait for your meal to arrive.
How was the staff?
The front desk is a bit harried and brusque, but the waiter was great.
What did you eat?/ How was the food?
Pork dumplings : Good. Big portion size. Love the (included) side of kimchee.
Pork ramen : Very delicious. And on a blistering wintry day like this, it really hits the spot.
Grilled pastrami : (See what I mean about diversity?) Quirky deconstructed presentation, but delicious. Too bad the special request of Swiss cheese on the side (not included— kosher, I guess) arrived after half the "sandwich" was already gone. The cheese comes from the cheese station, and the pastrami comes from the grill, you see.
What did you like?
Pretty much everything.
What did you dislike?
Wellll… you do feel sorta cramped…
What was your last impression?
What’s that in the "grocery" fridge? A jar of "Mother-in-law’s kimchee." Ha ha ahaa, hilarious. (Todd English has Yellow Fever, get it?)
Would you come back?
Sure.
Thank you, and hope to see you soon!
Thanks, it was fun.
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?
Snazzy!
Please rate the Bar:
Far out, cool cat. It’s very Mad Men, all right.
There are actually two bars— one at the entrance and a larger one in the upstairs lounge. Both are welcoming, commodious, and slick. Including the bartenders.
Please rate the drinks/ cocktails/ wine:
Typically Sasha Petraske— with handsome glassware, floating icebergs, gourmet olives, etc etc. The cocktails list is simple, mostly classics with just a slight twist. Very good.
The wine list is relatively extensive and eloquent, albeit just a tad on the expensive side. But, would Roger Sterling have it any other way? I think not.
Please rate the Dining Room:
Oh come on, you get the picture by now.
Please rate the BOH:
Is that Geoffrey Zakarian I see? In chef whites? He cooks?! Who knew? (Haaa, kidding! Sort of.)
How was the staff?
Excellent. Perfectly proficient, if not particularly ebullient.
But it’s too bad the cocktail waitresses aren’t dressed in bunny suits.
What did you eat?/ How was the food?
Calamari : Extraordinary. Already, I’m impressed.
Beef Tartare : Very good. Fresh, hearty, simple but great. Two for two…
Pork Ravioli : OK, I’m sold. Delicious and beautiful. Maybe just a tad salty, though (I say that, because I loved it. And not everyone shares my adoration for sodium).
Lambs Club Salad : Stellar execution of a classic Caesar salad. Yeah, hadn’t planned on a full dinner, and now I sort of regret it.
What did you like?
Everything was really quite good.
What did you dislike?
It’s in midtown.
What was your last impression?
I’m pretty impressed.
Would you come back?
Surprisingly, absolutely.
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?
I always liked this space. Great outdoor terrace…
Please rate the Bar:
N/A. Dinng room seating only.
Please rate the drinks/ cocktails/ wine:
Cocktails are N/A; beer and wine only, albeit "… all organic." Priced pretty well overall. I opted for a beer "on the lighter side" suggested by the waitress, and— not bad at all.
Please rate the Dining Room:
Fine. A little bright for my taste, but OK. Comfortable enough, simple but sort of creative. The spoon chandeliers are amusing.
And the whole bit with the "recycled tin" and quick-grow "bamboo whose stalk is left intact during harvest" is impressive. Too bad the energy-efficient flourescents cast a somewhat ugly "glow."
Please rate the BOH:
Very good. OMG, a restaurant whose primary intent is to give the customer what they want and make the food taste good? What a concept!
How was the staff?
Better than you might expect. These girls are cute. And I mean like, almost-Indochine-cute! At this earnings-potential price-point, where did they find them?!
Friendly, proficient, and knowledgeable too. (Also: nice uniforms.)
What did you eat?/ How was the food?
Jalapeno Express (with Beef, on a Wheat wrap) : Delicious. Hearty but light.
Western Bacon Bareburger (with Beef, on a Brioche) : Oh man, I’m sold. And oddly enough, after scarfing down this monster, I feel full, but not sluggish or torpid.
Cranberry Blue Baby Spinach Salad : OK seriously, this is one of the best salads I’ve had out in a long while. Why is it so hard to get a decent salad? Lookee here, it’s not hard: Make it fresh and vibrant, and don’t mess with the ingredients too much. And make sure the dressing doesn’t suck. How come so many places have such a hard time with this?
What did you like?
All of it.
What did you dislike?
Well, the ambience is just kind of meh.
What was your last impression?
They deliver! Oh boy! :)
Would you come back?
Sure— when, for some reason, I’m not simply having you deliver…
Thank you, and hope to see you soon!
Thank you, it was a pleasure. Best of luck to you.
Okay, yeah yah, there’s a lot to absolutely despise about fashion, we all know this. But, every once in a thousand lifetimes or so, a great designer/label comes along with a collection that kinda reminds us all why we got into this ridiculous business in the first place. No big surprise this season it’s: Christopher Bailey of Burberry Prorsum.
What can we say? His shit is dope.
And yesterday at 4PM London time, Burberry did the smartest thing any person in Fashion doesn’t usually have the brain cells to conceive— it hired a genius computer geek and ran a live feed on the internets of its Spring/Summer 2011 runway show.
OMG, hallelujah! High Fashion, meet High Technology; High Technology, meet Moron Idiot Johnny-Come-Lately (aka Anna Wintour).
One look at this collection had us feeling both invigorated and forlorn. Invigorated, because it’s really great to see fashion making a semblance of sense every once in a fucking while. Forlorn, because we realized that in comparison, New York really sucks right now. Did you seeee the shows this season? Holy cow, we really suck, what an embarrassment. We have a famine of beauty, hunny— a FAMINE OF BYOOTEE!
On the up side, however, our models are MUCH better walkers— yup, even the regular non-super variety. Wooo child, even if you’re not into fashion at all, watch this show anyway just for a gander at the poor lanky clods. (Ohhh dear, maybe you should have stayed in bed for less than $10,000 today, sweetie.)
Anyhoo, the video directly at Burberry has far better quality, or check out the handy yootoob version offered below if you’re too lazy to click over. Enjoy!
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For a factual, in-depth, and uniquely insightful peek into the world of high-fashion, read PX This – The Revised Edition featuring true-story encounters with such luminaries as Calvin Klein, Marc Jacobs, Azzedine Alaïa, Mohamed al-Fayed, Graziano de Boni, Ann Demeulmeester, Marc Bagutta, and so much more…
PX This presents THE F&F REVIEW
Hey, sorry we couldn’t make it to "Friends&Family," we were out of town/ had to work/ not invited. We’re really glad we finally managed to come by, though— it’s so nice to see you!
What’s that? You would still like us to take the time to fill out the F&F survey, because you’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you invited 75 people to F&F, and afterward all you got was 41 "Congrats[es]!" 22 "Awesome[s]!" 3 "Ciao[s]!" and 9 "Best of luck[s]!" ?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what friends & family are for!
No no please, don’t send anything more, we’re stuffed, we can’t breathe, you’ll have to roll us out of here, ha ha ha… !
What was your first impression?
It’s big! And RED…
Please rate the Bar:
Fine. Commodious, welcoming, and clean despite its clutteriness. And the bartender is affable and proficient enough, if not particularly effusive.
Please rate the drinks/ cocktails/ wine:
The cocktail list is decent, all the staple Latin American favorites with a twist or two thrown in. Well priced at around $11 to $12. Good and ample collection of Spanish and Latin American wines, also fairly priced with a nice balance in the range. Surprisingly (and percipiently), even some suitable sakes offered!
Please rate the Dining Room:
Snazzy! Somebody spent some money up in here, all right.
Also: smart. All the important details are quite proper. Clearly some experienced restaurant architecture at work here (mostly in Las Vegas perhaps, but still…)
Please rate the BOH:
Ohh, man. What a team. First-rate, top-notch, super duper A-1…
How was the staff?
Satisfactory. They try hard. A little stiff and corporate in their demeanor, but maybe the Flatiron District likes that stuff (or maybe they were all flown in from Las Vegas along with the architect). Ha ha, graduates of the BR Guest School of Hospitality— you know the type. Overall, a B+.
What did you eat?/ How was the food?
Sea Urchin Ceviche : Holy cow. Just from this dish alone, I’m just about ready to move in.
Foie Gras Croquettas : Wow. OK, somebody remind me who the chef is again?
Chupe de Camarones : Whaaat? Where am I…?! OK, I’m sold! Stop it, I feel woozy…
Octopus and Pork Belly Anticuchos : Eh, OK. Maybe not as mind-blowing as the others, but for something so simple, it’s very well done. Flavorful despite its starkness.
Oxtail Empanadas : Outstanding. Succulent and tender and expertly executed.
Suckling Pig Bocadillo : Very good. Love the artful play on such an approachable dish.
Hamachi Ceviche : Superb. Fresh, delicious, and generous. A really great value for the $15 price tag. Normally, I’d say I’m more of a ceviche purist, so the "sour orange basil" in the description initially struck me as somewhat pretentious and just a tad silly. Well, I was wrong. [These stunts are performed by professionals. Do not try this at home.]
Bacalhau Buñuelos : Dude, I don’t even like bacalhau that much generally, but this is really delicious and perfect. The texture is fantastic.
Corn Gratin : Hee hee. I mean, this is just a side dish. I don’t even know what more to say, all I wanna do is giggle in contentment.
What did you like?
Just about everything.
What did you dislike?
Well, OK, can’t say I’m such a fan of all the RED, but don’t mind me. I’ll deal.
What was your last impression?
Even the bathrooms are great.
Would you come back?
Oh, hells yeah.
Thank you, and hope to see you soon!
Thank you, it was a pleasure. Really.
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, the hostesses (an army of them!) are really friendly.
And also: Huh, this is… different? Especially for this part of town.
Please rate the Bar:
Not bad. Spacious, clean, commodious. If I lived and/or worked in the area, I’d come here.
Please rate the drinks/ cocktails/ wine:
Fine, I suppose. The cocktails list is relatively diverse, if not exactly inventive. Odd choice of "calls" mentioned in the recipes, though. Then again, it’s a W— so there is that.
Oh damn, I forgot to look at the wine list (the space isn’t quite conducive to it). Then again, it’s a W— so I’m sure I’ve already seen the list in some other hotel.
Please rate the Dining Room:
I gather there must be a whole other dining room upstairs, because the "dining room" downstairs is rather small (the bar takes up most of the expanse).
But as for downstairs, I rather like it. Personally, I find the artwork doodles on the walls really appealing (very Mama Shelter. Or ya know, Trattoria Bagutta maybe).
Please rate the BOH:
Very good. Sorry, Laurent! I was wondering if I’d detect your umm "absence," but uh… no, I don’t. Granted, the menu is hardly creative, but the execution is outstanding (particularly for a place that just opened). It’s probably not everybody’s cup of tea— if you only dine out once a month or less, it’s likely not the place for you. If, however, you eat out nearly every day, it’s perfect. Any place that has the balls to serve sandwiches for dinner is OK by me. (Then again, it’s a hotel… and a W no less, so maybe I’m giving the BOH too much credit for their courageousness). But seriously though, I don’t know how many nights I’ve said to myself, "I wish there were a nice quality place where I could go and just have a really good sandwich (and no, I don’t mean a fucking burger) and a solid first-rate drink. In a cool environment." I defy you to come up with a place. E-mail me if you think of one.
How was the staff?
Very good. Overall, enthusiastic, proficient, and conscientious. Everyone. Even the busboy.
What did you eat?/ How was the food?
Deviled Eggs with Tabasco : Scrumptious. Fresh. Flavorful. And not a bad price at all for three (overstuffed) halves.
Caesar Salad : Oh, be quiet. Caesar Salad is a great way to evaluate a BOH’s standards. You would be amazed (or not) how many places can fuck up a Caesar Salad, and badly. Especially hotels.
But, this one passes the test with flying colors. I mean, are those actually finely chopped white anchovies mixed into the dressing? I was starting to think they threw out that recipe in all the culinary schools.
Even the croutons are good.
Tuna Tartare : Yah, are you seeing the pattern in the menu here? Whatever, it’s delicious. Very fresh. A little overkill on the ice platter maybe, but I can live with it.
Strip Steak : Very good. Nice quality, tender, perfectly cooked. Tasty "cognac green-peppercorn sauce." Pretty fairly priced at $34.
Sauteed Creamy Spinach : Not so creamy actually. The only item that didn’t quite impress me. Decent flavor but too-mushy texture. I mean, come on— anybody who orders creamed spinach is obviously not afraid of cream, butter, or calories. Don’t get all scaredy-cat and wishy-washy with the stuff. Better to offer the options of "with cholesterol" or "without" instead.
What did you like?
It was pretty much all satisfactory.
What did you dislike?
It’s sooooo far away! What the hell is Albany Street?
What was your last impression?
Oooh, Paul Liebrandt! Third time now…
Would you come back?
If it weren’t so far away, I’d probably come once a week. No, seriously.
Thank you, and hope to see you soon!
Thanks, it was a pleasure.
Welcome to: Where I Spent My Week Off —by a NYC Restaurant "Insider"
[Continued from "My Week Off: Monte Carlo"]
So, what do you do in the industry?
I used to do lots of things. Now I do other things.
And you have how many weeks off a year, generally?
About four or five.
What made you choose Portofino for this vacation?
As I explained before, I didn’t exactly choose it; I was just lucky. A couple of years ago, I was invited to sail the Turkish Riviera to Greece aboard the Black Sea, a 110′ sailing yacht owned by an incredibly lovely family I was fortunate enough to have been able to do some very miniscule favors for, once or twice. Evidently, I was such “a good guest,” they invited me back this year to cruise the Cote d’Azur with them all the way to the Ligurian Coast. Obviously, I would have been a total idiot to refuse. It was one of the most amazing trips of my lifetime (and despite the danger of sounding crass, I must say I’ve been blessed to have experienced some pretty fantastic journeys all right).
My journey with them started in St Tropez, continued on to Cap d’Antibes, Cap Ferrat, Monte Carlo, and then Portofino and Camogli…
And where did you stay?
Aboard the Black Sea. It has four separate guest chambers (all with full bathrooms), as well as a Master Chamber and sleeping quarters for a crew of five.
How was the ambience/service/amenities etc?
Magnificent, impeccable, luxurious. The Black Sea was entirely custom-built according to the stringent specifications of its owner. It looks and feels "like an Ian Schrager hotel," which is precisely the way I’ve heard at least several visitors aboard describing it. From what I’ve witnessed and gathered, the Black Sea is famous along the coasts of Turkey, Greece, and apparently, Croatia. It would be far from a stretch of the imagination to assert that surely it has now made its mark on the French Riviera, Ligurian, and Amalfi Coasts as well. It turns heads (and camera lenses) absolutely everywhere it goes.
Any major glitches and/or disappointments?
Sigh. From here Black Sea travels onward to Corsica and Sardinia. Sadly, without me. Sob!
Any great standout experiences?
Uh, dude, I’m in Portofino! How much greater can it get?
But, okay— I must say the shopping is pretty terrific. Portofino has all the usual inveiglements (Dior, Vuitton, and Missoni… oh my!) but for some reason, everything is only about 2/3 the price of everywhere else in the world. And yah, that’s with taking the euro/dollar exchange rate into account, too. I’m not sure why exactly, but I surmise it may have something to do with a distinct dearth of wealthy shoppers frequenting Portofino (it’s not exactly 5th Ave or Place Vendôme, you see).
The other wonderful fortuitous thing was there just happened to be a live public concert taking place right on the port this evening. Pagliacci, no less! Yes, imagine sitting outdoors having dinner on the banks of Portofino being serenaded by the beautiful strains of the opera on this lovely balmy evening as the stars twinkle in the sky and the coastal breeze caresses your face. Waiter, un altro strega, per favore.
Speaking of dinner, it was at The Chuflay at Splendido Mare (but only because La Terrazza was already fully booked). And I must say it was fantastic. Undoubtedly the best meal all week, and on par with some of the most outstanding in my lifetime. The pasta service was especially impressive— Italian fine dining with a flair of French exhibition. Even the wine, Vie de Romans (Chardonnay from Friuli), turned out to be a great discovery for me at a very reasonable asking price. All in all, a truly flawless evening.
[For all the yachters out there however--- be forewarned. The Marina di Portofino, as amiable and welcoming to the vessels as they are, leave much to be desired in terms of basic services (particularly for the docking costs). Like water and electricity for example. I'm just saying.]
The following day was a short cruise to Camogli La Spiaggia, which had some of the most gorgeous swimming waters I’ve ever encountered.
How much did you blow all week?
Pssh. At this point, who cares?
**See also (earlier):
• My Week Off: St. Tropez
• My Week Off: Cap d’Antibes / Cap Ferrat
• My Week Off: Monte Carlo
• My Week Off: Paris
= "personne extraordinaire"