The latest blabber within the industry has insiders recalling that a former employee who worked at Milk Street Cafe (the deli and catering shop who claimed their "booming" business was devastated by Occupy Wall St) since its inception, and who left prior to the protesters setting up camp, had noted upon resignation back in September the eatery likely "wouldn’t last past Christmas." At the time, the dispirited staffer had complained of disorganization and inefficiency, referring particularly to its persistent lack of a Catering Manager and Catering Chef despite the enterprise having commenced operations months earlier in June, which subsequently hobbled its ability to procure new accounts.
It’s also worth noting that a similar "booming" deli/catering business which thrived in the very same location as Milk Street Cafe, continued to operate a full seven years past the undeniably disastrous September 11th terrorist attacks on the World Trade Center in 2001— which, needless to say, annihilated far many more businesses in the area than Occupy Wall Street.
PX This would like to take the opportunity to express our empathy and sympathy for our fellow laborers and businesspeople whose endeavors are impeded by the audacious efforts of those who actively protest against the grave injustices of our government and the calamitous corruption of our financial systems in hope of recognition, acknowledgement, and change.
But to those who would seek to lay blame on others for their own irresponsibility or negligence, we (as always) declare:
NIZZLES, PLEASE.
"Milk" this.
** See our UPDATE on Milk Street Cafe **
OMG, did you feel that?! The earth moved, the walls trembled, the chandeliers swayed… it was an earthquake! Here, in New York City! Wow.
We mean, on the one hand, it’s a little scary. On the other, it’s a relief, because we thought maybe we were going crazy— we looked out the window, and nobody out on the street even seemed to notice a thing. And on the third hand (just roll with it), we thought maybe watching this first episode of Brosephs was JUST. THAT. GOOD. It rocked our world, literally!
Har har aharr. Ready for even more laughs?
Then watch it.
:)
Hilarious, wasn’t it? It was co-written by awesomely talented F&B superstar, Kevin Coyle. Does he, uhh— look familiar, by any chance? (Aside from his numerous big television commercials and whatnot, we mean.) Well, soon you’ll be seeing even more of him, so stay tuned. Yay!
** See also (earlier): Introducing: Brosephs
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
Check out talented former F&B industry superstar and homeslice Jersey Murray, founder of Black Ice Management and stylist to The Real Housewives of NYC‘s Countess LuAnn de Lesseps, in the "The Making of LuAnn’s (New) Music Video" on Bravo!
Yay! Hooray!
:)
* * * * *
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
Check out the trailer for, Brosephs, an "episodic web series about three strangers who become unlikely roommates and friends as they navigate relationships, feelings, family, mob bosses, and the rent," brought to you by talented and hilarious F&B industry superstar, Kevin Coyle.
Yay, hooray!
Last night, Chelsea newcomer Hotel Americano hosted a preview cocktail party for a "small gathering" of 20 40 180 260 or so of its closest friends. Although it has several private events lined up over the next few weeks, it is not slated to open to the public until July. The Mexico-based Grupo Habita Hotel Americano will house a French-inspired Latin restaurant with outdoor patio space on the main level, two indoor bar/lounges, and an additional restaurant/lounge on the roof (along with a lap swimming pool).
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* * * * *
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
Hey, did you hear about Mark Birnbaum getting sued for sexual harrassament? [No? Oh, you must live in a fucking cave.]
Discuss.
Cuz you knooow you want to.
COMMENTS ARE OPEN.
How’s this, I’ll start— maybe I’ll just fill in some of the ones I’ve heard out and about so far (jump on in anytime) :
[ Keep scrolling... ]
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.
MORE on Nightlife
Following yesterday’s news of a shakeup at The Box, we hear nightlife fixture Aalex Julien has left EMM Group’s Simyone Lounge (aka SL). In a somewhat ironic twist, partners Mark Birnbaum and Eugene Remm have evidently required all operatives to sign a Non-Compete Agreement— a move Remm might possibly have appropriated from Steve Hanson‘s BR Guest, having once overseen BR Guests’s very first foray in nightlife, Level V, formerly housed in the basement space under (defunct) Meatpacking District restaurant Vento (currently Dos Caminos), located mere blocks from EMM properties, SL and Tenjune.
Apparently, the rigid Non-Compete includes provisos on non-employment with rival entities for designated extended periods, and allegedly bars impresarios from further related employment in NYC at any time. Obviously, this proves problematic for Julien, who once openly admitted to surveying "other projects," at least one of which was situated in "the Meatpacking."
Julien has worked with EMM for several years, manning the entrance to Tenjune since its inception in September of 2006.
photo: Melissa Hom for Grubstreet, New York Magazine
* * * * *
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
This just in: Nightlife impresario and Calvin Klein play pal, Nick Rytting, has decamped from The Box, where until last week he retained the title of General Manager. He currently joins co-owners and (longtime F&Bulous operatives) Larry Poston and Johnny Swet at Hotel Griffou.
The move is a logical one for Rytting, some of whose friends and followers within the industry raised eyebrows and expressed skepticism when Rytting departed F&B for Nightlife’s notoriously tumultuous Team Hammerstein, following his years-long stint at La Esquina.
Hotel Griffou, which recently replaced original beleaguered chef Jason Giordano with Bouley and Per Se alum David Santos, now seems perfectly poised to reclaim its initial über-hot status, as Poston (formerly of The Waverly Inn and Pastis), Swet (formerly of Freemans and The Park), and Rytting must surely constitute downtown’s F&B Power-Pulchritudinous A-Gay trifecta.
Stay tuned.
This has been a PX This PUBLIC SERVICE ANNOUNCEMENT
See also (earlier): On Nick Rytting
photo by Kristin Brown
* * * * *
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 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
We’re sure the tantalizing trailer for "My Brother Nancy" wasn’t enough to satiate your immense appetite for the totally awesome fantastic-ness that is Michele Brilliant. Don’t worry! We got more. (And it also includes a healthy dose of supermodel Jenny Shimizu! Yay!)
Check it out. You know you want to.
You’re welcome!
:)
The Blabber in the Trenches
• Longtime operators Aymeric Clemente and Remi Laba have been ousted from Bagatelle, Kiss & Fly, and RDV. Apparently ejected on the night before Christmas, the duo, despite their partnership agreement and impressive track record (earnings at Bagatelle are estimated in the $8M per year range), have been summarily dismissed without warning or justification. The two are expected to pursue legal recourse.
Bagatelle, Kiss & Fly, and RDV are not affiliated with their other undertakings, Villa Pacri and La Petite Maison.
• Legendary F&B Superstar Artan Gjoni‘s new venture is in soft-open mode. Albert Hall Tavern is located at 508 9th Ave between 38th and 39th Streets. Tell ‘im we sent you. Ha ha haa, no actually—- don’t.
• Chronic cool dude and nightlife impresario Armin Amiri is slated to open his new enterprise someplace "in Chinatown." We’d tell you where, but then we’d have to kill you. (Stay tuned.)
• Which newest enterprise is the top contender for the industry’s famous and sagacious Dead In Eight [months] award? News is already trickling in from "Friends & Family," and the forecast isn’t pretty. (Don’t quit your day job.) Place your bets!
Welcome to: Where I Spent My Week Off —by a NYC Restaurant "Insider"
So, what do you do in the industry?
Oh, this and that.
And you have how many weeks off a year, generally?
About three or four.
What made you choose Vieques for this vacation?
Advertising! Ha ahaa, I wish I were kidding, but really I’m not.
We’ve been to a bunch of other Caribbean islands before and we totally love the convenience of the short flight durations. Well, this time we wanted to try something new, and so naturally Puerto Rico came to mind because of its advantageous location. Unfortunately, although a visit to (Old) San Juan seemed appealing, it isn’t exactly known for its awesome beaches, and also the notion of the Ritz Carlton as the typical New Yorkers’ Caribbean playground just seemed a bit tired and kinda played-out.
That sorta narrowed it down to Islas Vieques and Culebra. And I gotta admit, one gander at the new W Resort’s promotional video had me completely sold at pressing "play." Seriously— check that shit out and see if you’re not packing your bags before the 4:49 minutes are all wrapped up.
So, we planned our vacation in Vieques with a one-night stay in San Juan on our way back home.
And where did you stay?
The W Retreat & Spa on Vieques Island, and the San Juan Water & Beach Club ("The Water Club") in Isla Verde.
How were the ambience, service, and amenities, etc?
The W was pretty awesome. Beautiful, chic, and contemporary with a creative ambience and a hip, stylish crowd. The service was mostly excellent— attentive and conscientious but casual— and the food was great nine times out of ten. They’re right on point with a lot of special little details that other high-priced hotels tend to overlook. I really liked it a lot.
The Water Club was okay. It was recommended by a pretty savvy friend, and it was perfect for the one night, but I couldn’t imagine enjoying it for any longer than that. But, for people who want that groovy Ian Schrager ambience at Howard Johnson prices, it’s a very good choice. They sure got their funky goin’ on, but the rooms are small and the walls are thin. I would imagine it was quite the little hotspot when it first opened, but at this point it’s starting to look a tad worse for wear. They are currently renovating the "famous" rooftop pool/bar though, so maybe it’s aiming for a comeback or something.
Any major glitches and/or disappointments?
Sigh, welllll… there was the New Years Eve debacle. I mean, yeah yeaahh, I get it— it’s New Years Eve, so that means it’s Hose the Clientele Night, right? The W’s "Alain Ducasse‘s" Mix on the Beach was already fully booked for dinner, so we got sold the "Burgers and Bubbles" poolside package at $125.00 person, which was supposedly "all you can eat" and "all you can drink." Well, the drinks ended up being mostly pre-made cocktail crap-garbage and even if you could manage to eat three burgers a piece, it’s hardly worth 125 bucks.
Which, ya know, might have been fine anyways, except I had specifically inquired "So there’s nothing available à la carte here this evening?" and the mutherfukking manager LIED to me. He straight-up told me "no, nothing" to my face, but in fact the Living Room bar was open as usual and functioning regularly with its condensed Mix on the Beach "bar menu." Granted, it wasn’t a full dinner menu, but it sure as hell beat pre-paid fucking $125 burgers. So, the fact that I could have had a good bottle of wine and nibbles of my choice for $250.00 instead, needless-to-say really pissed me off.
But the midnight fireworks show was nice.
Oh and the one night we did opt for the full dinner at Mix, it sucked. But it was January 2nd, so I guess the head chef took the night off, probably worn out from working the height of the season the whole time straight through. I say that because all the other meals we had at The W were wonderful, so the contrast of that dinner (and actually come to think of it, breakfast the following day too) was really quite evident. It was so bad, I wouldn’t be surprised if the dishwasher was the only one left in the kitchen cooking.
The only other thing I can think of is drinks at the San Juan Ritz Carlton pool bar. Sour mix in the margaritas— rilly? And ordering the Chips with Salsa and Guacamole was a big mistake. Most of the corn chips were dyed red and green (so corny— haa, corny, get it?) and on top of that ridiculous nonsense, they were stale. Plus the guacamole was awful and I didn’t even touch the salsa because it looked gray, I am not even kidding.
Dude, it’s supposed to be the fucking Ritz! Come on now.
Any great standout experiences?
The trip was fantastic overall.
Oh but I should also mention the cute little restaurant in Esperanza called Trade Winds, though. Just simple and rustic, but with really terrific food (and a nice, but very reasonably priced wine list). Evidently, their lobster is famous (and it was delicious!) and they had the best mofongo I’ve ever eaten in my life (apparently, not to be confused with Dominican mofongo, though).
Later in Old San Juan, this nice saleslady in a sunglasses store recommended this seafood restaurant called Aquaviva and it was fantastic. We’d asked for "a good place, not a tourist place," and so she told us about this one, plus another one called Parrot Club. She also mentioned a French restaurant the name of which I can’t recall now, it was something something Onze, which makes me think it was maybe Neuf Dix Onze (?) but I tried googling it and got nothing. If you happen to be in the area and want to give it a try, it’s right up Calle Fortaleza from both Aquaviva and Parrot Club.
How much did you blow all week?
The hotel (suite, ocean view) was about $5000 including taxes, resort fees, etc, but not including meals and incidentals. Airfare from JFK to/from San Juan was about $700 each (booked only two weeks in advance) and additional $240 each from San Juan to/from Vieques. Meals and drinks for two were I dunno, I guess $200 to $300 per day including gratuities.
My Brother Nancy
To avid fans and supporters of La Esquina, Michele Brilliant needs no introduction. So, we won’t bother.
We’ll just let the trailer for "My Brother Nancy" (such boldfaced names as Russell Brand and Jennifer Esposito are rumored to be involved) do all the talking instead.
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?
Holy cow, it’s huge.
Please rate the Bar:
Snazzy. It’s big. And slick.
Please rate the drinks/ cocktails/ wine:
It’s a drinker’s bar, all right. Good fancy cocktails with impressive ingredients and swanky garnishes served in robust glassware. Sorry, I didn’t get a look at the wine list— I was too busy tasting a half-dozen pretty delicious cocktails, I am not even kidding.
Please rate the Dining Room:
Well, since there’s no doubt Las Vegas is the new Culinary Capitol of this country, it’s no surprise all the New York restaurants are jumping all over that bandwagon.
P.S. There’s a deejay; need I say more?
Please rate the BOH:
Much better than I expected, actually. I mean, ya know— there’s a deejay; need I say more?
How was the staff?
Ha ha ahaa, pretty awesome. I mean: if you’ve ever been a PX at Da Silvano or La Esquina, you’re allll set. Come on down, your homeys are waiting for you.
What did you eat?/ How was the food?
Pretty much everything on the menu : Yes, somehow I made it for the real "Friends & Family," and the dishes haven’t stopped coming since I sat down. If I mentioned every single one, I’d be here all day. So lemme just say most of them were very good, with the standouts being the pork belly flatbread, the octopus pizza, the pesto gnocchi, and the beef tenderloin. Quite frankly, with all the flowing cocktails, all the great company, and the overall conviviality, I’m having some difficulty recalling the food. And why do I feel like I’m wasting my time trying to describe it anyway?
Oh right, it’s probably because you really don’t care. You know what you have in mind, and you want to be sure you’ll indeed find it here. The answer is: yes. Yes, you will. So bust out the Audemars and your Laboutins, honey. This is the place to express your elation you’re one of The Chosen who still have a job.
What did you like?
Soraya, Luis, Alessandro, and Benny Blanco.
What did you dislike?
Dude, it’s Friends and Family! Get serious.
What was your last impression?
Oh look, it’s John Utendahl and the kid from Jersey Shore. (Not together.)
Would you come back?
Oh, I know exactly who I’m bringing next time.
Thank you, and hope to see you soon!
Thank you. It’s nights like this that really make those 20+ years in the industry all worthwhile.
= "personne extraordinaire"