Greatest Hits: PX This [The Blahg]
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This website is currently undergoing changes as it continually progresses, so the entry for which you are seeking has likely been archived within "The Greatest Hits – PX This [The Blahg]". It was removed from its original location in preparation for the upcoming release of PX This Too (The Sequel to PX This). If you would like more information and/or further clarification on this particular narrative, please read PX This – The Revised Edition and/or PX This Too (coming soon).
And so without further ado— by popular (search engine) demand, we proudly present THE GREATEST HITS of PX This [The Blahg]
[*** warning: Eats, Shoots and Ladders Leaves freaks, please CLICK HERE* and HERE before reading any further. then take that favorite book of yours and stick it up your ass. thank you! ***]
"PX This Mercer Lobby Screaming"
TUESDAY, FEBRUARY 22, 2005. 11:38AM
omygawd i got thrown out of theMercerHotel yesterday!
aha hah hahaa aah
oh okay that’s not ENTIRELY true. actually i left quietly of my own accord— because i am more than sufficiently aware lois-freedman (director of operations for jean-georges restaurants) doesn’t even HAVE the fucking authority to kick me out of theMercerHotel.
yah so anyways it was a real scene oh you should have been there— the best part was when lois-freedman started screaming at marc-bagutta at the top of her lungs "GET YOUR GIRLFRIEND OOOUT OF HEEERE! I’LL CALL THE COPPPS! IF JEAN-GEORGES WAS HERE, HE WOULD THROW HER OUTTT PERSSSONALLY!" i swear i thought her head was going to start spinning all around like that demonically possessed chick in that spooky exorcist movie.
and there were lots of other peoples (like dean-winters for example) sitting in the hotel lobby too trying to quietly enjoy their wine and tea and whatnot so they got some free entertainment. oh! i am sooo BUMMED i didn’t have any pxthis business cards on me to pass around like "thank yooou, we’ll be here all week."
by the way if you’re wondering why in the world lois-freedman would suddenly just bust out with her bestest impersonation of large-marge the lady truckdriver in Peewee Herman’s Big Adventure— alls i can say is: hmm. beats me!
so then anyways today we called ABhotels corporate office trying to understand why we are supposedly "NOT WELCOME EVVVERRR!"
they were very surprised to hear the news and so sweet saying this is not the case at all since we are such good and frequent patrons of theRaleigh in miami (and plus cuz we’re so faboolous) we are welcome "ANYTIME… ANYWHERE…" they even offered to send me a written apology.
yay!
[they also said something along the lines of "lois who..?" but oh never mind.]
anyhoo. oh yah so that same day after we’d left MercerHotel my pal "bunny"kim (who also used to work for jean-georges) and i went over to CiprianiDowntown to have some bellinis, because the poor thing needed a drink since she was so suddenly and unexpectedly subjected to lois-freedman’s freaky ballistic apeshit episode—
and hee eheee it was great, when we recounted to everybody what just occurred in theMercerHotel lobby, they were so amused and felt so sorry for us they comped our drinks and sent an entire meal from the kitchen too.
then afterward since we were in the area, we decided to pop into Kittichai around the corner.
and it was great, it just so happens dwayne-collins who also used to work with us for jean-georges is now the general manager of Kittichai. so when we recounted to everybody what just occurred in theMercerHotel lobby, they were so amused and felt so sorry for us they comped our drinks and sent an entire meal from the kitchen too.
and right then chef cedric-tovar happened to walk in, and it was great, when we recounted to him what just occurred in theMercerHotel lobby, he was so amused and felt so sorry for us he invited us over to Django (so he could comp our drinks and send an entire meal from the kitchen too).
geezus if we had kept going, we probably could have eaten for free all week long all over downtown NYC! ha ahaah
… but we were totally stuffed and couldn’t handle any more food so instead we decided to head over to Butter to check out the new monday night party thingie by richie-akiva & scott-sartiano & ronnie-madra.
it was really bunny-kim who wanted to go, so i was kinda totally prepared to despise every last minute of the experience. but actually, it wasn’t bad!
and i saw liev-schreiber & drea-dematteo & andre-harrell & sean-lennon & vincent-gallo & (of course) the olsen-twins. and that was just in the mere 40 minutes we stayed, a whole mess of other faboolous peoples were pouring in just as we were trying to get the fuck out. maybe i’m just too old fer that shit…
pxthis.com archives
This is an abbreviated version of Abbe Diaz’s diary/blog entry on February 22, 2005, for archival purposes only. A far more detailed, thorough, and incisive account is to be included in Diaz’s upcoming second book, PX This Too (The Sequel to PX This) – Coming in the Autumn of 2010
* "…The intellectual community, as usual, showed itself to be timid and divided, and even the most unexpected graphologists engaged in controversies regarding their inconsistent analyses of my handwriting. It was they who divided opinions, overheated the polemic, and made nostalgia popular…. Make no mistake: peaceful madmen are ahead of the future." – Gabriel García Márquez
So yesterday, PX This handed the keys to the web-blahg over to our truculent obstreperous friend— who ended up taking it for a joyride and dangerously drunk-blogging. Don’t you hate it when that happens? It was kind of great fun, though. Maybe we should do it more often!
Anyway, in case you missed it, there was a whole lot of ranty ranting going on— I’m not exactly sure, I wasn’t paying attention. But I do vaguely recall something about some "Tool Shed" having "the backbone of a centipede," was it?
So I decided to take it upon myself to get into the spirit of things and bluster indignantly in rebuttal: What have you got against centipedes, you nasty rat bastard? Leave those cute, adorable, multi-eyed (?) centipedes ALONE!!!1!1!!
Happy Friday!
:)
**With special thanks to James Mielke
MY rant.
Hey, did you see this? It’s Steve Cuozzo "ranting" about how no "good restaurants" opened in 2010. And then Keith McNally "ranted" in retaliatio… zzzzZZZzzzzzzzZZZzzz…
Huh, wha–? Sorry, I dozed off for a second there. Oh yeah, I was just about to rant my rant in retaliation to those two ranty rants. Why, you ask? Good question— seeing as DUH– nobody gives a fucking rat’s ass about anybody’s stupid, self-important, self-indulgent, sophmoric, idiotic fucking rant.
But hey, I’m just gonna throw my two cents out there, ‘cuozz— well, why not? It’s the internet age! That’s just how we roll. CLEARLY, any two-bit douchebag dipshit with a keyboard and a free Starbucks WiFi connection can pontificate superfluously about whatever the hell they please. And today, FINALLY, is my turn. Hooray!
Firstly, to Steve Cuozzo. Shut the hell up, you clueless, ignorant, obnoxious, pompous, obsequious, slimy TOOL SHED. Oh my Lord, reading your articles (on those very very very rare occasions which I do) makes me want to put a gun to my head, realizing that you actually still have a job as a journalist, because there genuinely remains a substantial contingent of morons out there who buy into your dim-witted drivel.
Not that I give a damn about a single thing or person you mentioned, but did you seriously just criticize certain chefs and restaurateurs for being in too many places at once, while extolling the virtues of not one, but two Jean-Georges restaurants that he opened within weeks of each other while simultaneously overseeing multiple outlets all over the world? Do you not see how hypocritical and downright laughable you sound?
Also, as a looongtime laborer within the NYC Food & Beverage industry, I can inform you (yeah, that’s right— you’re so ignorant you probably have yet to apprehend this) the fine dining industry in NYC for the most part, HATES NY POST-READING DINERS. Ask anybody. A bad review from the NY Post is like a gift from heaven; if it keeps out the arrogant, unsophisticated, self-entitled jerkoffs who read the NY Post, then Hallelujah! That’s half the bane of running a restaurant in NYC extinguished right there.
Pssst, Cuozzo. Oh, if you could only be "on the inside," as I am, and could hear the things that are said about you and your ilk, by the very same people who run to shake your hand upon your arrival. You’d probably be so traumatized, you’d need lithium for life. Do yourself a favor and "retire" to go write your great American novel already, could you? You make us sick, you freak.
Next, to Keith McNally. Oh, for fuck’s sake. Really? Don’t you have anything better to fucking do? Shouldn’t you be out scavenging distressed mirrors and wall tiles for the inevitable Chinese next-incarnation of your "genius-brilliance" or something? As a person who once used to work for you (Yeah, that’s right. Boo!) I can assure you that Frank Bruni got at least ONE thing right in his entire ill-conceived food-writing career, and that’s: You are not a nice man.
Your greatest skill is comprised wholly of your astoundingly systematic ass-kissing of those you deem worthy. Your second greatest skill is merely the fact that you’re only about half as maniacal as your loopy, rampageous brother. And the notion that you think these asinine indignant blusterings of yours are actually beneficial to your business as a whole is mind-blowing. Newsflash, idiot: The reason Pulino’s sucks such a fat dick is because you brought that cheezy icky clientele of yours to yourself.
Ha ha hah— go on now, Keith, run along and pen some other retaliatory unctuous rant e-mail that panders to those pizza-loving clowns. Just remember before you waste your energy— it’s still not going to bring Anna and Sir Anthony Hopkins looking for a banquette in that shithole.
Yours Truly and Sincerely,
*Dick Johnson*
Uh oh:
"A former cook at celeb chef Jean-Georges Vongerichten’s JoJo Restaurant said she had to endure heaping helpings of sexual harassment… Arlene Keith says she went to work as a meat cook… and was subjected to vile, sexually explicit remarks and advances by another cook… When the alleged victim complained to her boss, he began being abusive to her as well, the lawsuit says…
Vongerichten, named as a defendant but not accused of any harassment, called the suit ‘frivolous.’" [The NY Post]
Hmm.
Well, the last time the Jean Georges organization faced a "frivolous" (or whatever) lawsuit, it cost them $1.75M. (We’re just sayin’.)
I mean, sure, $1.75M may seem like a lot of money to you, but that’s just like spare change or ‘tip money’ to them. Thanks for all your concern sending this news to us and everything, but fret not— apparently, they can afford it!
P.S. Oh yeah, see the "UPDATE" in the title up there? Well, that’s how you do an update, you fucking scumbags.
**See also (earlier):
• Jean Georges Enterprises – Shit, meet Fan. Fan, meet Shit. [Part 1 and Part 2]
For more on this story, read PX This – The Revised Edition [and PX This Too (Coming Soon in the Autumn of 2010)]
GREATEST HITS: theForum@px.this
PX This hereby presents The Forum’s Greatest Hits, a thread-by-thread archive of the most fascinating discussions from <"theForum@px.this" --- our online F&B oriented community IP.Board (founded in 2007) made virtually obsolete by the re-launch of theBlahg, pxthis.com, on August 31, 2009.
[theForum@px.this will be fully and permanently dismantled upon the definitive completion of its archive.]
RATATOUILLE writer: big PX This fan! :
Started: March 17, 2008. 2:54PM by *abbe* • Closed: August 10, 2010 11:34AM • Archived at 5,695 Views
PRIMARY SUBJECT : Ratatouille by Brad Bird
ADJUNCT SUBJECTS : abbe diaz, Quentin Tarantino, Rosario Dawson, PX This.
GIST OF TOPIC : How come there are so many coincidences between Ratatouille and PX This, hmmm…?
SIGNIFICANCE: There are a whole lot of coincidences between Ratatouille and PX This, mmkay. WHY IS THAT?! Is it like, a sign from the cosmos— or is Brad Bird (and/or Quentin Tarantino) totally sweating us? Whatever, you decide.
We’re just sayin’.
RATING: ★★★
WHAT THE STARS MEAN: Ratings range from zero to five stars and reflect the discussion’s entertainment value, from amusing to hilarious, with edification taken into consideration. Hyperlinks contained within are subject to change.
The archives of theForum@px.this have been edited for the sake of clarity, brevity, and squeakiness. [If you require an original unedited copy of the discussion, please e-mail px.this@gmail.com]
***********************************************
** See also :
● Do You Like Pictures?
P.S. Go on and NETFLIX THIS. You know you want to!
GREATEST HITS: theForum@px.this
PX This hereby presents The Forum’s Greatest Hits, a thread-by-thread archive of the most fascinating discussions from "theForum@px.this" — our online F&B oriented community IP.Board (founded in 2007) made virtually obsolete by the re-launch of theBlahg, pxthis.com, on August 31, 2009.
[theForum@px.this will be fully and permanently dismantled upon the definitive completion of its archive.]
Jean Georges Enterprises: Shit, meet Fan. Fan, Meet Shit [Part 2]:
Started: July 27, 2007. 11:50AM by *MoneyMan* • Closed: August 5, 2010 11:17AM • Archived at 40,980 Views
… CONTINUED from Jean Georges Enterprises: Shit, meet Fan. Fan, meet Shit. [Part 1]
PRIMARY SUBJECT : Jean-Georges Enterprises LLC
ADJUNCT SUBJECTS : Jean-Georges Vongerichten, Director of Operations Lois Freedman, Attorney Caroline Richmond, Starwood Capital, W Hotels, Spice Market
GIST OF TOPIC : "Famed N.Y. Chef Sued for Skimpy Wages…" etc.
SIGNIFICANCE: When we last visited this topic, New York magazine was pulling the figurative foot out its mouth and Jean-Georges Enterprises was pulling the figurative foot out its ass.
The discussion continues to speculate on subsequent events, most notably the irrationality of Jean-Georges Enterprsises official release of some kind of half-assed statement admitting to "no wrongdoing."
Ha ha ahaa OK, did you catch that? The company was sued three times for essentially the same offense against the laws set forth by Department of Labor, but they, despite settling the suits in a cumulative amount totalling somewhere in the millions of dollars, "admit to no wrongdoing."
Oh, but it starts to get really good when evidently, some attorney named Caroline Richmond implies the workers of the industry from whom their wages were stolen should drop their lawsuits attempting to get their rightfully earned money back, because this really awful economy will force all those poor poor multimillion dollar restaurants to close down, and then all these workers will lose their jobs anyway. Behold!:
"All these people that have stolen from the employees all live in multi-million dollar homes, and now they want to bitch about how getting sued over money that they had no right to take in the first place is going to hurt their businesses? Boo hoo hoo.
These assholes never gave a shit that FOH’ers were living in tiny shoeboxes with roommates all this time. I’m pretty sure that in these ‘uncertain economic times’ that these people need the $3300 more than you do, you greedy fucking bitch….
Not to mention the fact that if it had been in reverse, and an FOH’er had been caught stealing money from the house, that person would have been fired on the spot. But her argument is that the FOH should shut up and stop upholding the laws, because they’ll lose their jobs…
The workers are suing to get money that they earned, back. The owners never had a right to that money in the first place. So if anyone should be giving up anything in these ‘uncertain economic times,’ it’s the lawyers that should be giving up their fees, if they’re so worried about these businesses failing."
Told ya! We "strange, strange world"— we so smart. We even make lawyers look like jackasses!
Especially when the discussion thread progresses over several months to eventually reveal how all these poor poor restaurants that can barely afford to stay in business after giving all the money they don’t admit to stealing back to the workers— are opening new multiple ventures. All over the world.
With earnings estimated at somewhere near the "$100M" mark. <— By the way, you’ll recall we only know that amount because it comes to us via this gem: "While JG marches his way to $100M, you’ll still be standing there holding your tired basket of gripes and getting old."
Ooooh, so right. Look, here we are! Just holding our basket.
RATING: ★★★★★
WHAT THE STARS MEAN: Ratings range from zero to five stars and reflect the discussion’s entertainment value, from amusing to hilarious, with edification taken into consideration. Hyperlinks contained within are subject to change.
The archives of theForum@px.this have been edited for the sake of clarity, brevity, and squeakiness. [If you require an original unedited copy of the discussion, please e-mail px.this@gmail.com]
***********************************************
** See also :
• Jean Georges Enterprises… [UPDATE] <--- Verrry interesting discussion going on in the comments section here!
• Jean Georges Enterprises: Shit, meet Fan. Fan, meet Shit. [Part 1]
• GrubStreet (& Gridskipper): Ignorant (& Stupid)
For more on this subject, read PX This Too – The Sequel to PX This – Coming Soon in the Autumn of 2010
GREATEST HITS: theForum@px.this
PX This hereby presents The Forum’s Greatest Hits, a thread-by-thread archive of the most fascinating discussions from "theForum@px.this" — our online F&B oriented community IP.Board (founded in 2007) made virtually obsolete by the re-launch of theBlahg, pxthis.com, on August 31, 2009.
[theForum@px.this will be fully and permanently dismantled upon the definitive completion of its archive.]
Jean Georges Enterprises: Shit, meet Fan. Fan, Meet Shit [Part I]:
Started: July 27, 2007. 11:50AM by *MoneyMan* • Closed: August 5, 2010 11:17AM • Archived at 40,980 Views
PRIMARY SUBJECT : Jean-Georges Enterprises LLC
ADJUNCT SUBJECTS : Jean-Georges Vongerichten, Director of Operations Lois Freedman, Jay McInerney, Herve Descottes, Starwood Capital, Catterton Partners, W Hotels, Spice Market
GIST OF TOPIC : "Famed N.Y. Chef Sued for Skimpy Wages…"
SIGNIFICANCE: In 2004 Abbe Diaz publishes (the original) PX This, chronicling four years of her employment in the NYC Food & Beverage Industry. Not long afterward, Jay McInerney pens a "sycophantic five-page article" in New York magazine rhapsodizing about Jean-Georges Vongerichten and refuting several key issues raised in PX This, without ever actually mentioning PX This. Hysterical. (No, really— the apparent attempt at "damage control" is so camp, if you read PX This and then read the article, you’ll totally LOL! and squirt like coffee out your nose or whatever.)
Soon after, the NY Post reports: "Restaurateur Jean-Georges Vongerichten is so annoyed by the success of his former Maitre D’ Abbe Diaz’s new tell-all book, he is forcing his employees to sign confidentiality agreements. They were also banned from discussing [the book] at work." Huh! Weird, right? Kinda makes you wonder what’s in that thing, doesn’t it?
Fast forward a little while later, and Abbe Diaz just happens to get thrown out of Jean Georges restaurant. Riveting!
Then another "sycophantic" item suddenly appears in New York magazine, comparing Abbe Diaz’s writing to "text messages tapped out by the jittery, manicured thumbnails of an ex-model at Rose Bar at 4 a.m." whatever the hell that means. Also, there’s something about the workers of the NYC Fine Dining Food & Beverage Industry being a "strange, strange world." Imagine that.
Hilariously, subsequently New York magazine is then compelled to report that Jean-Georges Vongerichten and his restaurant group have agreed to settle a class-action lawsuit filed by employees of eight of his eateries for the misappropriation of tip wages earned by staff— to the tune of $1.75 million.
In any case, all of that is discussed herein— by a bunch of people who seemingly used to work for Jean-Georges, duh. Oh, plus there’s some really fascinating big money corporate Gordon Gekko kind of talk, if you’re into that sort of thing. Ooooh, we "strange strange world." We so smart.
The discussion gets so long and elaborate, we had to split it into two parts. Part 2 forthcoming…
RATING: ★★★★★
WHAT THE STARS MEAN: Ratings range from zero to five stars and reflect the discussion’s entertainment value, from amusing to hilarious, with edification taken into consideration. Hyperlinks contained within are subject to change.
The archives of theForum@px.this have been edited for the sake of clarity, brevity, and squeakiness. [If you require an original unedited copy of the discussion, please e-mail px.this@gmail.com]
***********************************************
** See also :
• Jean Georges Enterprises… [UPDATE] <--- Verrry interesting discussion going on in the comments section here!
• GrubStreet (& Gridskipper): Ignorant (& Stupid)
• Jean Georges Enterprises: Shit, meet Fan. Fan, meet Shit [Part2]
For more on this subject, read PX This Too – The Sequel to PX This – Coming Soon in the Autumn of 2010
There seems to be a bit of controversy lately over our recent recommendation of La Esquina as the place at "the top of [the] list" to dine as a "hip and savvy local," should one happen to have a single night’s visit to NYC. It seems that the latest "changes" at La Esquina may not exactly be for the best (despite The NY Post’s rumination / elaboration-of-our-story over the speculative liability of "former" partner Serge Becker’s “incorrectly reported” involvement).
Whew! That was a mouthful!
In any case, while we ponder the significance of the ongoing developments at La Esquina and the prospect of updating our suggestions, might I suggest you watch Antoine Fuqua’s Brooklyn’s Finest. Sure, the plot may be a little tedious and slightly convoluted, but who wouldn’t want to behold La Esquina in all its fictional fabulosity? (Also, Wass Stevens is in it.)
Yeah, that’s the ticket.
• Which "scoop" are we dying to disclose, but our Head Editor won’t let us (lest it alter the course of destiny)? Well, we’ll just sit back and wait for the story to play itself out. If history is any indication, it should be soon— and quite entertaining.
• Which law-breaking restaurateur is currently talking out of his ass? In a very thinly-veiled attempt at saving face (and business), he’s underplaying the severity of his organization’s latest situation. The simple, basic (and legal) truth is: they have far, far, far less options than they publicly assert. Despite ample precedents (and the law), some people never learn. But they soon will! The hard way.
• Which well-known restaurateur was so burned by a past endeavor, he’s currently "slave-driving" his newest chef? In spite of the chef’s resentment, however, relations remain ostensibly congenial. The chef isn’t willing to lose face any more than the restaurateur; job offers are slim out there. Just ask the predecessor.
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.
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. Oops, and… hot. Opening pains, no AC. But the jumbo industrial fans seem to be doing a decent job, considering. (Or ha ha, maybe I’m just grateful for the effort. Come on, Paris— get your shit together. These guys are European; now you really have no excuse.)
Please rate the Bar:
Decent. On the small side, but accommodating enough. Clean, organized, and the bartender is proficient if not particularly effusive.
Please rate the drinks/ cocktails/ wine:
Good. Usually, I’m a vodka/rocks kind of guy, but lately this interminable heatwave has me really appreciating outdoor cafés in the midday hours. What’s more refreshing than an aperitivo when the sun starts to subside? You’re throroughly wilted; now you need a pick me up.
Anyway, my point is: I’ve gained a fondness for the various Aperol/Cynar concoctions around town— and La Gazzetta’s ‘La Gazzetta’ is no exception. Made with rum and crushed wild cherries, it won me over at the first sip. The fresh watermelon margarita was good, too. Nice ingredients on the list overall, and the price range is suitable if not especially a bargain. The wines "from the barrel" however, are a bit more accessible.
Please rate the Dining Room:
Well done. Comfortable. Simple but creative. Definitely some ample experience in restaurant design at work here. All the little details are just right (save for the "temporary glitch" with the HVAC, I mean. Apparently, that will be "fixed by next week.")
Please rate the BOH:
Very good. Better than I’d expected actually. The menu is hardly imaginative— just a reflection of the very numerous Italian trattorias already dotting the area below 14th St. But, there’s obviously a very skilled and meticulous hand at work here. The freshness, deliciousness, and conscientiousness more than make up for the dearth of ingenuity. (Ha, sometimes ingenuity can be your worst enemy.) Lots and lots of potential here.
How was the staff?
Enthusiastic and amiable. And clearly of the more international variety.
It’s cute and kind of endearing; it just adds to the authenticity.
What did you eat?/ How was the food?
Prosciutto Cotto and Fontina Paninetti : Uh, it’s delicious, but did somebody get my order wrong? Because this tastes a little more like the "San Daniele and Mozzarella" selection. Oh well, at least it’s good, and I’m too lazy to send it back and wait for another. Also, I was expecting more of a flatbread— but only because the menu states the "paninetti" is served on "flatbread," contrary to say, the "panini" for example.
But again, whatever. If I weren’t enjoying it, I could be a bit annoyed. To their credit, I’m not at all.
Lentil Salad : Very good. But somehow, I must have completely missed the diminutive "cotechino" elaborative description underneath, because I was very (pleasantly) surprised to find a big sausage on top. Just a warning— to a meat eater it was bliss; to a vegan, maybe not so much.
But the execution was delectable, and in retrospect, a good offering for the price.
Chicken and Pepperoni Tramezzini : Good, but I don’t quite detect the pepperoni, which is what I found slightly intriguing. But still yummy and good for nibbling. (Excuse me, I’ll have another La Gazzetta, please…)
Polpette : Very good. Tasty, hearty, scrumptious. But I mean, really— who doesn’t love a good meatball?
I really wanted to try the "Eggs Benedict" next : But urgh, I’m stuffed. The description of "pizza bianca, cotto, and fonduta" sounds really alluring though, especially given the quality I’ve experienced thus far. I’m jumping ahead, but yeah, I’ll be back for that one.
What did you like?
It was pretty much all satisfactory.
What did you dislike?
I don’t normally care much for AC, but in 95+ degree weather…
What was your last impression?
Finally, this one might actually have a good shot at working here.
Would you come back?
Mmmm bennnediiict….
Thank you, and hope to see you soon!
Thanks, it was a pleasure.
Question from the inbox: "Would you classify this as an "F&F"?
Answer: Sometimes!
No OK, seriously though— that may not be an "F&F," but it sure is an LOL!
We present it here "entirely for purposes of education": Remember, if you’re a hungry, belligerent, idiotic dumbass, keep on walking and get your burrito someplace else, lest you get smacked upside your stupid head with an aluminum folding chair.
[Blockheads. Oh, the irony.]
Welcome to: Where I Spent My Week Off —by a NYC Restaurant "Insider"
[Continued from "My Week Off: Portofino / Camogli"]
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 Paris 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, Portofino and Camogli. Rather than fly directly from New York to Paris to Nice in one trip, an overnight stay in Paris at the start seemed like a good idea.
And where did you stay?
At The Four Seasons George V. But only because I figured, "Why not?"
I’ve visited Paris numerous times and have already experienced most of the most popular choices— The Ritz Carlton, Plaza Athenee, Hotel Crillon, Hotel Costes, and Hotel Vendôme – Place Vendôme. And although Mama Shelter and Hotel Artus seemed like intriguing options, for a one night stay they would simply have been impractical for their distances from the "center" of Paris. So, that left Le Meurice and George V, and for the lack of substantial price disparity, George V won my decision due to their renowned reputation for superlative service.
How was the ambience/service/amenities etc?
Very good. Obviously, Four Seasons generally isn’t for everyone, as it does have a tendency toward pomposity or stuffiness. But the service certainly did live up to its stellar prestige. Even though we arrived a full five hours before official check-in time, they bent over backward to accommodate us and make us feel welcomed. Absolutely every person we encountered from the front desk to the dining room to room service was as warm, affable, and professional as could be. It’s not hard to see why for discerning travelers of a certain taste, George V ranks among the top in the world. (And believe me, the "five star" rating really has nothing to do with it— I’ve visited many a so-called "five star" before, only to be repulsed by glaring shortcomings.)
Any major glitches and/or disappointments?
Ha ha ha ahaa oh my lord. This one has got to be up there as a traveling glitch of a lifetime.
Yah so— okay, I knew I was spending one night in Paris. Well, I wanted to pick a nice restaurant for dinner, duh.
So I tried to do a little research beforehand, because I wanted to dine "like a hip and savvy local." I thought I found several that seemed alluring (Yam’Tcha, Thomieux, Frenchie, e.g.), but then a friend of friend who resides in Paris suggested something else.
Now, I never pick a restaurant based merely on what I’ve read. EVER. Come on, that would be like the antithesis of PX This. So, when this suggestion came via a resident of Paris, I assumed I was safely in the clear— of having to dine like some kind of oblivious, misinformed, rabid, incognizant, stupid lemming-like Foodie. Hah! As it turns out, the restaurant proposed to me was Le Chateaubriand— because it’s "hot." Ranked No.11 of "The World’s 50 Best Restaurants" no less!
Well, alls I can say is: ugh, christ. I don’t know whether it’s sad or comforting to know NYC doesn’t hold the monopoly on idiotarded "food press."
Also: I didn’t realize "hot" was meant literally, otherwise I surely would not have gone. It was about 100 degress in that restaurant (no exaggeration) and they have neither an air conditioner, ceiling fan, table top oscillator, or manual fucking palm frond. I can assure you its ranking amongst the "Best Restaurants in the World" is a brazen slap across the face to restaurateurs everywhere— particularly to those who are ignorant enough to spend hundreds of thousands (or millions) of dollars on ridiculous amenities and services that pander to the fruitless comfort of their patronage.
When we first arrived at 9PM (because I was told reservations are not accepted for "second seating, but you are allowed to wait") we were informed it’s "too early" and to "come back at 9:30" (despite our asking if we could order a drink and stand at the seatless bar instead). So we took a stroll around the block and returned at 9:25, only to find five full parties now ahead of us on line. (Yah, that’s right— there’s no host or waiting list or any door management of any kind). Were we not so far away from our hotel and not spent nearly €20.00 on cab fare to get here, we would have just left. But, we didn’t. Instead, we stayed and stood and sweated like animals. I’m not kidding. And it was of little consolation that all the English speaking tourists all around us (fresh from having plucked their noses off the internet) were sweating like hairy beasts too.
About an hour later, we finally sat down. (Evidently, the genius "first and second seating" system had the kitchen solidly slammed. Best restaurants! My ASS.) But whatever—
Fish, bean puree (that, actually, was pretty tasty— the best thing all night), fried fish, fish, fish, and pigeon. Yes, I said pigeon. Tough, cartilagey, gamey, flavorless, pedestrian, bloody, pigeon. (Oh, did I mention you don’t get to choose what you eat? They only make "one meal" a day. Mmhmmp, BEST restaurants! You stupid, overspending, budget-allocating, chef-indulging, micro-managing asshole, you!)
But that didn’t stop the customers at three tables surrounding me from snapping photographs of their food. Yes, that’s right, I’ve died and gone to Foodie-Blogger Hell.
On top of all that, the cheap rosé (from Spain?) by the glass gave me a splitting headache.
Okay, don’t get me wrong— was the food horrible? No, it wasn’t horrible. But it wasn’t extraordinary either— certainly nowhere near remotely deserving of a title that ranks it No.11 in the world. Top 50 Concepts ("highly trained chef wants to open inexpensive accessible restaurant blah blah blah") maybe, but Top 50 Restaurants? Oh, hells no.
By my (knowledgeable, insightful, sagacious) standards, it doesn’t even rate a recommendation to a local resident, much less one traveling from outside the country.
In short, yah— that was a disappointment.
Oh but— you wanna hear something kinda crazy?
On one of my nights in St Tropez, my hosts were invited to dine at a friend’s home, and so I got to tag along. Wow, it was one of the most gorgeous summer estates I’ve ever seen, and the owners were sweet, and kind, and gracious, and positively scintillating. Anyhoo—
as we’re sitting down to dinner, they inform us their live-in chef at their summer home was once a contestant on the very first season of Top Chef M6 (the French version of Bravo’s American Top Chef). Actually, what I could swear they said was "the winner" of Top Chef, but later when I googled Romain Tishcenko, I can’t exactly say for sure that was the guy I met that night, whose name I can’t remember, especially since I never got his surname. I mean, maybe it is (it’s possible), but I’m just not entirely sure.
In any case, he served a nice seasonal salad and penne with bottarga. It was pretty good!
Oh but my point is: apparently Romain Tischenko used to work guess where! Uh huh, Le Chateaubriand. I mean— is that kinda freaky or what. Imagine if I’d sat at the dinner table and recounted my Parisian escapade to all the Parisiennes? Ha ha aha hah ugh.
I did tell the chef however, that I know at least one American "top chef" very well, and then I invited him to visit NYC. Maybe he’ll come!
Any great standout experiences?
I did stop in for drinks at Bar228 at Le Meurice. That was nice, I suppose.
Oh but, be forewarned they have something of an exclusivity policy in case you ever decide to go. I mean— I was seated immediately (and so was the puppy right behind me), but then I overheard a party arriving five minutes later being told the tables "are all reserved." It’s probably a dress code and/or beautiful people thing.
The only other really great standout experience I want to mention was the flight itself!
I distinctly recall a couple years ago blogging about a trip to London or something, wherein I vehemently pronounced "British Airways sucks dick." And then I went on to rave my head off over Virgin Atlantic.
Well! I don’t know if British Airways heard me or what, but evidently they went and launched this "all business class" subsidiary airline called Open Skies. Open Skies kicks ass! They only have two sections, Business Bed and Business Seat— and both are extremely comfortable but cost far less than a regular business class seat on the other airlines I attempted to book. [Also, supposedly the food is by Michel Richard if you care about that sort of thing.] It was seriously awesome and made the flight just whizzzz by.
Whatever, I’m just saying.
How much did you blow all week?
Eh. Whatever it was, it was well worth it.
**See also (earlier):
• My Week Off: St. Tropez
• My Week Off: Cap d’Antibes / Cap Ferrat
• My Week Off: Monte Carlo
• My Week Off: Portofino / Camogli
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
Welcome to: Where I Spent My Week Off —by a NYC Restaurant "Insider"
[Continued from "My Week Off: Cap d'Antibes/Cap Ferrat"]
So, what do you do in the industry?
I’m a businessman [and entrepreneur] with substantial financial interests in the F&B Industry.
And you have how many weeks off a year, generally?
I try as best I can to get away, even if briefly, every eight to ten weeks. It doesn’t always work out that way.
What made you choose Monte Carlo for this vacation?
Actually, I was invited. I’ve been to Monaco before, so it probably wouldn’t have been my choice for this particular getaway. It ended up working out advantageously though, because I was able to meet with a potential business associate I’d previously met in NYC, who happens to have his primary residence in Monte Carlo.
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?
Everything was as perfect as it could possibly be. ["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 as well. It turns heads (and camera lenses) absolutely everywhere it goes..."]
Any major glitches and/or disappointments?
I probably should have made my business meeting shorter or planned it differently? But, that’s a whole other story…
Any great standout experiences?
Sadly, not really.
The overall experience of traveling aboard Black Sea is incredibly gratifying. Unfortunately, however, I can’t say this particular visit to Monte Carlo was equally remarkable. Aside from my meeting being ill-timed and ill-conceived, the dining experience for our one evening in Monte Carlo was a bit disappointing as well.
I’m not exactly sure where the recommendation originated, but it was initially suggested we dine at La Trattoria— a new Italian restaurant by Alain Ducasse, located at Le Sporting Monte-Carlo. As you might imagine, the concept of this alone, as an experienced NYC-based restaurateur, is somewhat amusing at best. Too bad we couldn’t get a reservation.
So, the next option on the list was Fuji, a "pop-up" version of its regular venue that takes up residence at Le Sporting Monte-Carlo during the summer months. Apparently, the staff is flown in from Japan right before the season starts, which would explain why they seem to be much more proficient at foreign English than Monaco’s native French. It likely also sheds light on its conspicuous disorganization. And even perhaps its particularly exorbitant prices, which woefully, are not reflected in either the quality of the food, service, or ambience.
[Rather ironically, you must literally traverse the entire length of La Trattoria's interior in order to reach the entrance to Fuji.]
Afterward, a short stop at Hotel de Paris for a digestif did not fare any better. We ended up there, because the numerous people of varying tastes within our party could not agree on our next locale. It was "too early" for Jimmy’z, and hot spot Sass Café was deemed "too political" for its conduciveness to encountering disagreeable acquaintances and/or other social banes. Ultimately, Hotel de Paris was chosen for its proximity to the casino.
And what a mistake that was. I can’t speak for everyone, but sipping espresso in Times Square, for example, is not my idea of fun. (Clearly, the Russians don’t agree with me.)
How much did you blow all week?
This was in fact only one night within the week. Luckily, I didn’t spend that much in total, but regrettably, this night’s experience still could not vindicate the cost.
**See also (earlier):
• My Week Off: St. Tropez
• My Week Off: Cap d’Antibes / Cap Ferrat
Welcome to: Where I Spent My Week Off —by a NYC Restaurant "Insider"
[ Continued from "My Week Off : St. Tropez..." ]
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?
Okay, as a certain somebody pointed out to me yesterday, I guess it’s really more like four or five.
What made you choose Cap d’Antibes and Cap Ferrat 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; Cap d’Antibes and Cap Ferrat were simply two more stops along the voyage…
And where did you stay?
Still 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 as well. It turns heads (and camera lenses) absolutely everywhere it goes.
And its crew is unbelievably gracious, diligent, and hospitable. (Not bad to look at, either. Haaa.)
Any major glitches and/or disappointments?
Aside from the trip being far too short? No.
Oh, there’s the food thing— there’s way too much of it. Breakfast, a meal I never eat, is the most problematic. Where I’d much prefer simply three consecutive cups of coffee, there is instead a daily sumptuous buffet of European delectables. And in the company of generous Turkish hosts, to decline is practically an insult. Thank goodness for the available selection of fresh fruits and juices, or I likely would have gained ten pounds.
Any great standout experiences?
I’m getting to be so much better a swimmer! No, really.
See, evidently, boating/yachting is so ingrained in Turkish (and Greek) cultures that everybody swims like dolphins in the sea practically from the day they’re born, I am not even kidding. The first time I traveled aboard the Black Sea, I was a vastly pitiful swimmer in comparison— it was really embarrassing. I mean, even though my form is fine, I have very little stamina in the water. Therefore, this time the mere idea of swimming smack out there in the middle of the Mediterranean again at plunging depths of god-knows-what was still a downright harrowing experience to me. I am not at all exaggerating when I say my hosts (and their friends) dive right into water at nearly every port and swim for miles on end with nary a care in the world. So, you either have to keep up at some semblance of competence, or forever be labeled the histrionic, unworldly city-dweller who would drown in a puddle of saliva.
Well, the truly amazing thing about the Mediterranean is it resembles our Atlantic and Pacific Oceans not a wee bit. It’s fantastically placid and, in some places, as warm as your bath. You’d have to be an histrionic, unworldy city-dweller who would drown in a puddle of saliva to not appreciate and take advantage of its splendor.
Believe it or not, two summers ago I swam from the shores of the island of Symi to the Black Sea, at a distance approximately equal to 3/4 the way across the Hudson River to New Jersey (even though I was pretty much kinda scared to death). Later, in retrospect, I realized it was an utterly stupid thing for me to attempt at my skill level and vowed never to do it again.
So okay, I didn’t accomplish that same feat during this expedition, but I do dare say I came pretty close!
Anyway, my point is: Wow, Cap Ferrat was a really great place to swim— overall of all the places I’ve bobbed in the Mediterranean by now, I’d probably rank it tied for second or third.
(Also: I think Brigitte Bardot lives here and Bill Gates has a home here too or something.)
As for Cap d’Antibes— apparently, from what I surmise, it’s a huge hit with travelers who love the South of France, but "detest St Tropez" (that’s a direct quote). Sooo, it’s kinda like people who hate the Meatpacking District but love the West Village. I guess.
Unfortunately, it was a short visit so I only tried one restaurant. It was called L’Oursin and came highly recommended to us by a friend of my hosts. It a had a great outdoor dining area in the plaza (next to the carousel) as well as a large indoor restaurant. Primarily seafood— grilled fish and shellfish, with meat and pasta dishes available too. Personally, my moules avec frites were delicious and fresh, but the serving size was gigantic— which was kinda weird to me, because I thought the French weren’t into that sort of thing. Also, the escalope avec pasta bolognese was pretty good too, but again, enough to feed at least two people. Don’t even get me started on the salade de fruits de mer. (The one thing I can’t quite comprehend though, is why lobster is so expensive everywhere you go with the Mediterranean right outside the doorstep.)
How much did you blow all week?
Wait, we’re still not quite done yet!
But to answer the question: believe me, still not anywhere remotely as much as its worth.
= "personne extraordinaire"