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 must admit, despite Cafe Gitane being a downtown institution, I’ve never had a meal here. I’ve dropped by, met friends, picked up friends, had drinks, and have even loitered at an outdoor table with a paper, a cigarette, and a cup of cafe creme— but never have I actually breakfasted, lunched, or dined.
Well, today I’m in the neighborhood, and my guest and I are hungry…
What was your first impression?
Ah, same ole Gitane…
Please rate the Bar:
Kinda N/A; it’s more like a lunch counter.
Please rate the drinks/ cocktails/ wine:
Beer and wine only, and a pretty sparse (but discerning enough) selection at that. Reasonably priced— but of course, that’s why it’s an institution.
Please rate the Dining Room:
It’s fine. Distinctly European, no frills, a wee kitschy, and maybe a tad cramped. Apparently, the hipsters dig it.
Please rate the BOH:
Good. Just the (Mediterranean) basics mostly, but artfully executed and well prepared.
How was the staff?
Okay. Cute and kind of jaded, but proficient enough. I mean, what were you expecting exactly?
What did you eat?/ How was the food?
Spicy olives and oranges : Nice. Nicely balanced contrast between the spice, salty olives, and sweet fresh orange slices.
Baked feta : Good. Robust. Intense; not for salt-haters.
Smoked trout salad : Love it. Light but hearty and flavorful. Great texures. Huge.
Smoked chicken on cranberry-nut bread : Very good. Ripe mango and arugula add a noteworthy zest.
What did you like?
That’s it’s still going strong after all this time.
What did you dislike?
Am I getting older and more curmudgeonly, or are the hipsters getting uglier and more pretentious?
What was your last impression?
I’m stuffed.
Would you come back?
Sure, in probably another decade or so…
Thank you, and hope to see you soon!
Thanks! Have a nice day!
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 "WORD OF MOUTH" REVIEW
We’re actually getting kinda sick of new restaurants; it’s a bit tedious pointing out the same types of flaws over and over and over again and ultimately being disappointed more often than impressed. (Here’s a novel idea: why don’t you try working to improve the shitty restaurant you already have, rather than opening a new one every nine months, you greedy egomaniacal bastard?) But hey, maybe that’s just us.
Anyhoo! It’s so nice to see you! We hadn’t planned on visiting your place, probably like— ever— but the "word of mouth" on this joint has been pretty outstanding. So, ya know— we’re intrigued. We’re hoping that good "word of mouth" is all genuine, and we can get us some of that good in our mouth. Word.
What’s that? You’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you’re hoping we’ll like it and help spread the news, since you fired your publicist long ago for not doing jack shit for you?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what obnoxious opinionated food-bloggers are for!
No no please, don’t send anything more, we’re stuffed, we can’t breathe, you’ll have to roll us out of here, ha ha ha… !
What exactly made you choose our restaurant?
It came very highly recommended by a friend of the owners.
What was your first impression?
It’s cute. Cozy. Very Austrian all right.
Please rate the Bar:
It’s a bit cramped. Not the most accommodating of bars, but it’s nice. The bartender is proficient and knowledgeable, if not exactly amiable.
Please rate the drinks/ cocktails/ wine:
The hard stuff is N/A; beer and wine only. The selection is decent and relatively diverse, with most of the options hailing from the German/Austrian region. The prices are pretty reasonable, but I can see, in this neighborhood, how they might raise an eyebrow or two.
Please rate the Dining Room:
Charming, quaint, and rustic, but elegant. Smart and efficient use of the rather spare square footage. Very welcoming.
Please rate the BOH:
Very good. Small and simple but deftly executed menu.
How was the staff?
Eh. Having visited several times already, my overall impression is that they need to get over themselves a bit. Sure, the place may be consistently busy— but it’s the LES, and they just ain’t that fabulous. They could use a little attitude adjustment.
Like for example, during one visit I was honored to have Wolfgang Ban stop for a chat at my table wherein he informed they were planning a "late night service." So not long afterward I did drop by for a very late dinner only to be rebuffed upon inquiry with the words, "Who told you that?" After they begrudgingly alighted from their comfortable perches atop the bar, that is.
So y’know— you’re either casual and breezy or haughty and pompous; which is it? Because you just can’t be both, sorry.
What did you eat?/ How was the food?
White Tuna Crudo : Very good. Fresh, light, and tasty.
Landjäger : Nice, robust. Hey, who doesn’t love a fancy Slim Jim?
Baby back ribs : Excellent. Fall-off-the-bone tender.
Spätzle : Absolutely delicious. Creamy, flavorful, multi-textural. I practically licked the plate.
Slow-poached Farm Eggs : Good. Hearty and satisfying.
Wiener Schnitzel : Perfect. Classic straightforward presentation done exceptionally well.
Sauteed spinach : Very nice. Just good solid food.
What did you like?
Pretty much everything, but I must say that spätzle knocks my socks off every time.
What did you dislike?
Well, I’ve definitely had Austrian service warmer than this.
What was your last impression?
Should I grab another spätzle to go…?
Would you come back?
Already have.
Thank you, and hope to see you soon!
Thanks, love it.
PX This presents THE F&F REVIEW
Hey, sorry we couldn’t make it to "Friends&Family," we were out of town/ had to work/ not invited. We’re really glad we finally managed to come by, though— it’s so nice to see you!
What’s that? You would still like us to take the time to fill out the F&F survey, because you’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you invited 75 people to F&F, and afterward all you got was 41 "Congrats[es]!" 22 "Awesome[s]!" 3 "Ciao[s]!" and 9 "Best of luck[s]!" ?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what friends & family are for!
No no please, don’t send anything more, we’re stuffed, we can’t breathe, you’ll have to roll us out of here, ha ha ha… !
What was your first impression?
Cute. Kinda typical…
Please rate the Bar:
Smaller than you’d expect for such a large space. And pretty cramped. Not so comfortable either. But the bartender’s nice.
Please rate the drinks/ cocktails/ wine:
Good quality, decent selections, reasonable prices. But again, kinda typical (see: Balthazar, Pastis, The Waverly Inn, The Lion, Minetta Tavern, East Side Social Club, The Lambs Club, The Standard Grill, DBGB, Freemans, Peels, Burger & Barrel… you get the picture).
Please rate the Dining Room:
Ugh christ. See above.
Please rate the BOH:
Pretty good. I mean, let’s face it— I wasn’t very impressed with Chef Carmellini at A Voce, and even less so at Locanda Verde. So it’s safe to say I had low expectations. But I dunno, this food was pretty good— so maybe he’s just overrated at Italian (?), the fuck I know.
How was the staff?
Good. Friendly, knowledgeable, proficient. Maybe just a wee on the jaded side, but that happens sometimes when staffers are highly experienced. Whatever, they "fit."
What did you eat?/ How was the food?
Asian White Boy Rib : Haa, I mean, rilly? Kinda stupid name ("mother-in-law’s kimchee" has a tad better sense of humor), but pretty tasty. Fall-off-the-bone tender.
Oysters : Super fresh and delicious. Very nice. Pretty plump actually, for East Coasters.
Fried chicken : Very good. Crisp, hearty, delectable. Wish the white meat (there’s plenty of it) could have been a bit more juicy, but oh well. The house-bottled hot sauce made up for it. The side of mashed potatoes with gravy was good too, as was the cole slaw. Whatever was in the middle dish though (kale with bacon bits?) was pretty awful. Overcooked and tortured— southern style, I guess? I don’t get down with emaciated greens, sorry. Never have, never will.
A different side of green (ordered separately), oh shoot I forget now. Not spinach. What was it again? Ugh, I can’t remember : But that was good. Perfectly sauteed and flavorful.
The corn bread that comes with the meal : Just wanted to mention it, because it was darned tasty. Just a touch of spice (jalapeño?) in there.
What did you like?
Call me crazy, but I particularly liked how the bartender graciously informed me that mashed potatoes comes with the fried chicken when I’d originally tried to order a side of it separately. You would be amazed (or maybe not) how many times people overlook that kind of stuff.
What did you dislike?
It really is pretty cramped. Personally I don’t get why the adjacent oyster bar just isn’t more liquor bar (clearly, they need it) or why the room with the bar isn’t actually just a bar room. Liquor profits are… oh forget it never mind.
What was your last impression?
Well, I still prefer Shorty’s (up the block). Hopefully, this all works out for them too.
Would you come back?
Maybe after it settles in? Or down (?), whatever.
Thank you, and hope to see you soon!
Thanks.
* * * * *
Have you heard?
Until the release of PX Me (Summer 2011), this website will henceforth be updated only intermittently (approximately once or twice a week).
Abbe Diaz’s new (daily) blog is now at: abbediaz.com
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?
My friend is a big fan; I just went along for the ride…
What was your first impression?
It’s very pretty.
Please rate the Bar:
It’s OK. Rather small, but the lounge tables are nice, welcoming, and comfortable. (Evidently, the hotel has another bar/lounge upstairs near the lobby, as well as a rooftop bar/lounge for the summertime.)
Please rate the drinks/ cocktails/ wine:
Very nice. Great house cocktail recipes with fresh and exotic ingredients, including some unique non-alcoholic varieties. The wine list as well is good, diverse (particularly for an Asian restaurant), and reasonably priced (especially considering its location within a chic SoHo hotel)— which makes their new Spring "Happy Hour" dinner special of 50% of all bottles of wine (starting May 2nd) remarkably intriguing.
(And don’t miss their great Thai Iced Coffee after dinner, either.)
Please rate the Dining Room:
Beautiful. Warm, commodious, and relaxing. (How many NYC dining rooms can boast a tranquil meditation pool?)
Please rate the BOH:
Outstanding. Chef Ty Bellingham has done a great job re-invigorating Kittichai’s ample and stellar menu. Very impressive.
How was the staff?
Great. Friendly, knowledgeable, and perfectly proficient.
What did you eat?/ How was the food?
Rock shrimp : Delicious. Crisp but succulent and very tasty. Great take on an Asian classic.
Smoked trout with shiso leaf : Unexpectedly terrific and unique. The description doesn’t begin to do it justice.
Mekhong whiskey ribs : Very good. Fall-off-the-bone tender. Flavorful (but not overwhelming) sauce.
Banana blossom salad : Different. Piquant. Maybe just a tad too generous with the dressing, though.
Oxtail soup : Mmm, rich and tangy but delicate. Gorgeous presentation.
Hamach tartare : Fresh and delectable. Zesty but light.
Spicy prawns : Scrumptious and delectably fiery, but personally would have preferred them just a wee bit undercooked. Otherwise, excellent.
Sauteed gai-lan : Perfect.
What did you like?
That smoked trout wrapped in shiso was really amazing.
What did you dislike?
That I missed out on the curried short-rib? So much food! But I really wanted that too. Oh well, next time…
What was your last impression?
50% off all bottles of wine?! I just might move in here…
Would you come back?
Ohhh, yeah.
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 hear raves all the time; evidently it’s a favorite amongst the industry folk (and the neighborhood locals).
What was your first impression?
Cute. Warm and cozy.
Please rate the Bar:
Pretty commodious for such a diminutive space. Welcoming and comfortable.
Please rate the drinks/ cocktails/ wine:
Good. There are some interesting creative house recipe cocktails —and any place that pours Luksasowa out of the well is OK by me. Nice price, too.
The wine list could maybe use a tweak or two, but overall, a good, solid, homey watering hole.
Please rate the Dining Room:
It’s quite charming. Very smart and efficient use of the spare square footage.
Please rate the BOH:
Excellent. Not surprising considering chef Josh Eden‘s* pedigree. What’s actually more astonishing is his stalwart dedication to this humble little gem. Shouldn’t he be out chasing TV and book deals by now or something?
How was the staff?
Great. Friendly, knowledgeable, and proficient. There’s a very distinct family-like vibe going on here all right.
What did you eat?/ How was the food?
Jerusalem artichoke soup : Delicious. Rich and flavorful. I’m pretty much sold already.
Grilled shrimp salad : Outstanding. The shrimp is perfectly cooked, tender and succulent. Clean but zesty.
Hamachi tartare : Mmm— fresh and light but luscious. Great twist on a simple classic.
Roasted chicken : Wow. I don’t generally ever order chicken in restaurants, but this one came so highly recommended I couldn’t resist. Huh, is this one of the best chickens I’ve ever had in my life? Could be.
Burger and fries : Oh man, this is one juicy and hearty burger, and the fries are great too. Huh, is this one of the best burgers I’ve ever had in my life? Could be.
What did you like?
Just about everything.
What did you dislike?
Nothing really. But if they worked on that wine list a bit, I’d think about moving in.
What was your last impression?
What a fantastic little restaurant. Really.
Would you come back?
Definitely.
Thank you, and hope to see you soon!
Thank you, it was a pleasure.
* Note: Josh Eden’s short-lived (joint) endeavor in healthy Chinese takeout, Ten Ten, has CLOSED.
Truth be told, despite Eden’s obvious talent and tremendous expertise, we here at PX This can’t exactly say this was entirely unforeseen (as usual). The moral of this story is:
If you think there’s an Asian foodie chef-groupie chick with a wealthy background that works in fashion and is deliberating opening a restaurant in downtown NYC— that PX This DOESN’T know — dude, you are totally smoking crack. Ha aha ha ahah maybe try asking around or something next time, bitches. Geezus.
* * * * *
Have you heard?
Until the release of PX Me (Summer 2011), this website will henceforth be updated only intermittently (approximately once or twice a week).
Abbe Diaz’s new (daily) blog is now at: abbediaz.com
PX This presents THE "WORD OF MOUTH" REVIEW
We’re actually getting kinda sick of new restaurants; it’s a bit tedious pointing out the same types of flaws over and over and over again and ultimately being disappointed more often than impressed. (Here’s a novel idea: why don’t you try working to improve the shitty restaurant you already have, rather than opening a new one every nine months, you greedy egomaniacal bastard?) But hey, maybe that’s just us.
Anyhoo! It’s so nice to see you! We hadn’t planned on visiting your place, probably like— ever— but the "word of mouth" on this joint has been pretty outstanding. So, ya know— we’re intrigued. We’re hoping that good "word of mouth" is all genuine, and we can get us some of that good in our mouth. Word.
What’s that? You’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you’re hoping we’ll like it and help spread the news, since you fired your publicist long ago for not doing jack shit for you?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what obnoxious opinionated food-bloggers are for!
No no please, don’t send anything more, we’re stuffed, we can’t breathe, you’ll have to roll us out of here, ha ha ha… !
What exactly made you choose our restaurant?
Well, when you fly into San Francisco, it’s always easiest to fly outta there too (even if your final destination was elsewhere), that’s just how airlines roll.
And evidently, leaving California without a pitstop at In-N-Out is widely considered something of a travesty. So, like that.
What was your first impression?
Holy cow (oh oops haa no pun intended), it’s crowded.
Please rate the Bar:
N/A. This is a G-rated production.
Please rate the drinks/ cocktails/ wine:
My "fresh-brewed" iced tea was eh. Tastes a lot like the wax cup and the plastic straw actually.
Please rate the Dining Room:
Typical. Clean, though.
Please rate the BOH:
Wow, those guys are moving. Yea, you don’t see much of that at McDonald’s.
How was the staff?
Just a tad exasperated, but they work hard.
What did you eat?/ How was the food?
Double cheeseburger : Okay. I mean don’t get me wrong, I totally appreciate the high quality, non-frozen, hand-butchered rigmarole, I really do— it’s awesome. But in terms of presentation, execution, and flavor— I still prefer Johnny Rockets, I don’t care what anyone thinks. I’m just sayin’.
Fries : Okay. I mean don’t get me wrong, I totally appreciate the high quality, non-frozen, hand-chopped rigmarole, I really do— it’s awesome. But they’re kinda bland. And a bit too flaccid.
"Fresh-brewed" Iced Tea : See above.
What did you like?
Now I get to say I’ve been here?
What did you dislike?
Dude, I don’t have anything against onions, but these stayed with me like all day, even after brushing. They’re like Super Onions.
What was your last impression?
I am glad I tried it.
Would you come back?
Sure.
Thank you, and hope to see you soon!
Thanks!
PX This presents THE "WORD OF MOUTH" REVIEW
We’re actually getting kinda sick of new restaurants; it’s a bit tedious pointing out the same types of flaws over and over and over again and ultimately being disappointed more often than impressed. (Here’s a novel idea: why don’t you try working to improve the shitty restaurant you already have, rather than opening a new one every nine months, you greedy egomaniacal bastard?) But hey, maybe that’s just us.
Anyhoo! It’s so nice to see you! We hadn’t planned on visiting your place, probably like— ever— but the "word of mouth" on this joint has been pretty outstanding. So, ya know— we’re intrigued. We’re hoping that good "word of mouth" is all genuine, and we can get us some of that good in our mouth. Word.
What’s that? You’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you’re hoping we’ll like it and help spread the news, since you fired your publicist long ago for not doing jack shit for you?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what obnoxious opinionated food-bloggers are for!
No no please, don’t send anything more, we’re stuffed, we can’t breathe, you’ll have to roll us out of here, ha ha ha… !
What exactly made you choose our restaurant?
It came very highly recommended by a chef friend who’d recently relocated from NYC to San Francisco.
What was your first impression?
Cute. And big!
And oh look— it’s Michael Chiarello… in chef whites. At lunchtime? "Off-season," no less? Wow, don’t see that in NYC very often.
Please rate the Bar:
Uh, if I remember correctly, it’s big? Sorry, the place is so huge and there’s so much to see here (got totally distracted by the little Bottega shop across the way… with 20 kinds of salt… a dozen olive oils… a myriad of chutneys… you get the picture). Oops, my bad.
Please rate the drinks/ cocktails/ wine:
Who drinks liquor in Napa Valley? Yah sorry— no clue on that.
The wine was great though… but ahem, don’t even know what it was. When you’re rolling with a sommelier, it’s really easy to get lazy like that. Ooopsie again. (Whatever, it’s Napa— this is definitely the place to give in and let somebody else do all the work for a change.)
Please rate the Dining Room:
Went straight for the outdoors. Yea, you don’t get much garden dining like this is NYC either. What a beautiful view.
Please rate the BOH:
Stellar. And with a party of nine (over half of which are food professionals), it’s not hard to order nearly everything on the menu. So we did.
How was the staff?
Good. Come to think of it, they must have been pretty great, because I barely remember any of them.
What did you eat?/ How was the food?
Like I said, damned near everything : And save for the pasta carbonara which was wholly underwhelming, everything was quite exceptional. The biggest surprise was probably the polenta, which was spectacularly flavorful and superbly scrumptious. If I described every single dish, I’d be here all day. So let’s just say I loved it— it was undoubtedly one of the best dining experiences I’ve ever had.
What did you like?
Pretty much all of it.
What did you dislike?
What’s up with that carbonara? Odd how it was so bleah, particularly compared to everything else. Great presentation, but really quite bland.
What was your last impression?
I’m so glad we had such a large group; there’s no possible way to taste as much otherwise.
Would you come back?
Would absolutely love to.
Thank you, and hope to see you soon!
Thank you, it was a pleasure.
PX This presents THE "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?
Truth be told, French Laundry was actually our first choice for this trip, but evidently eight people is considered "private dining," and such reservations are booked up to a year in advance. Benu was considered an excellent second choice due to its outstanding pedigree. (Too bad two people canceled and we ended up being a party of only six anyway. Oh well.)
What was your first impression?
Huh. It’s… kinda… plain?
Please rate the Bar:
Uh, N/A? If there’s a bar, I didn’t see one.
Please rate the drinks/ cocktails/ wine:
For a sixteen course chef’s tasting we opted for wine all the way, so I have no idea if they even offer the hard stuff at all (somehow, I doubt it). All four bottles were the sommelier’s choice, and they were quite excellent, especially since each one was only in the $80 to $130 per bottle range. Very impressive.
Please rate the Dining Room:
Honestly, it’s rather a wee blah. But maybe this is a San Franciscan or Californian haute-dining thing— the food is the point, you see— or something (what the hells do I know); it’s a pretty prevalent phenomenom really.
It’s not quite how I (or most New Yorkers for that matter) would’ve done it, is alls I’m sayin.
Please rate the BOH:
Stellar. Didn’t really expect anything less though, frankly.
How was the staff?
With this background and at $160 per head, overall the FOH is not quite as good as you’d anticipate. Trying a bit too hard to be casual, perhaps? Just a tad hasty, and much more assertive and obtrusive than they should have been.
What did you eat?/ How was the food?
Chef’s tasting, 16 courses. Sorry, if you expect me to name them all, you must think I really need a life or something : Exceptional. Undoubtedly one of the finest dining experiences I’ve ever had. Standouts include the thousand year old quail egg, the shark fin soup, the grilled eel cigarette-shaped thing, the foie gras, and the odd "caviar, bone marrow, lobster" concoction that was nothing like what you might expect. Less breathtaking was the braised beef, unfortunately the last savory course.
By and large however, quite superlative.
What did you like?
The creativity in (and execution of) the food was unquestionably exemplary.
What did you dislike?
Nothing other than what I’ve already mentioned.
What was your last impression?
Definitely worth trying, and even better with a larger group.
Would you come back?
Ehhh, it’s not the sort of experience I’d generally consider a habit. But as part of a travel experience…
Thank you, and hope to see you soon!
Thank you, it was lovely.
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 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. Well… it’s certainly no Juliet, ha ha ahaa.
Please rate the Bar:
Nice. Big, welcoming, commodious.
Please rate the drinks/ cocktails/ wine:
They’re still in soft-open mode, so they haven’t quite settled in yet. But they have Belvedere! And fat juicy olives. What more do you need?
Oh but, my certified-sommelier friend hated her sauvignon blanc by the glass, so hopefully they’re working on that. I’m just sayin’.
Please rate the Dining Room:
Larger than you’d expect. There’s actually an anteroom, then a dining room, then a private dining room (seats about 20), then apparently another private private dining room beyond the first private dining room (still in the works).
Please rate the BOH:
Good. Simple but straightforward gastropubby type menu. Appetizers and entrees for now— bar menu, daily specials, and dessert "coming soon."
How was the staff?
Decent. Proficient and conscientious, but with just a dash of ennui. Ya know, hip and confident— imported from downtown.
What did you eat?/ How was the food?
Artichoke dip : Very good. Rich and delicious. A+
Burger : Top-notch. Perfectly cooked, hearty, juicy, and flavorful. Great presentation. Excellent fries (Sysco?).
Fish and Chips : Tasty. Crisp but fluffy. Not too greasy. Perfect portion. Same great fries.
Steamed mussels : Tender and succulent, but why such a congested little bowl? More broth, please!
Chicken wings : Eh, okay. Typical "buffalo" style. Sorry, but once you go Korean, there’s no coming back. (Generous serving, though.)
What did you like?
That dip was pretty slammin.
What did you dislike?
Nothing really. Oh wait sorry, my friend really did not like that wine.
What was your last impression?
Ha haa, seriously— I’m kinda curious what the story is here. Anyone who knows Artan Gjoni (and that’s just about everyone who’s anyone, yea?) knows that boy is impossible to talk to.
Would you come back?
Even though it’s kinda out of the way… probably.
Thank you, and hope to see you soon!
Thanks, Artan! It was nice seeing you too.
* * * * *
For more on Artan Gjoni, read PX Me – The Sequel to PX This. Coming soon in the Summer of 2011.
* * * * *
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:
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?
Swanky!
But I’m not surprised; I looove The Setai hotels.
Please rate the Bar:
Beautiful, welcoming, spacious, and comfortable. (There are actually two bars/lounges in The Setai—- one on the main floor and another on the second floor past Ai Fiori’s glass doors.)
Please rate the drinks/ cocktails/ wine:
The cocktails list is creative and diverse, but on the main floor they have a bit of a recipe problem. On two separate occasions, two different bartenders altered their mixology to accommodate their own whims rather than supply the drinks as described. One bartender attempted to substitute Beefeater for the Beefeater 24 offered in the recipe printed on the list, and the other added framboise and cranberry juice for no apparent reason to a special house "margarita" recipe that stated simply two types of premium tequila and fresh lime juice. Very odd.
In any case, if you’re a truly discerning drinker, keep your eye on those shifty fuckers.
The upstairs bartender seems more fastidious, but unfortunately, he’s slow. The wait time for your drink is then compounded by the fact he’s also servicing the entire dining room as well as all the patrons seated at the bar. Good thing the seats are so cozy.
And the wine list is as you’d expect— ample, diverse, and sagacious, but reasonably priced, all things considered.
Please rate the Dining Room:
It’s big. And luxurious without being stifling. It does kinda make you wonder, however, why they slapped that ugly POS monitor up on the wall smack in the center of the room.
Please rate the BOH:
Very good. Vaaastly better than Morini, I’ll tell you that much.
This is likely why Morini sucks—- homeboy is busy, mmkay?
How was the staff?
Extremely polite and quite conscientious. Superbly professional (except maybe the downstairs bartenders, obvs).
What did you eat?/ How was the food?
Crudo : Good, fresh, simple, tasty.
Black Truffle Risotto : Very good, luscious, flavorful. Delicious.
Lobster : A bit too underdone for my taste, but otherwise lovely. Oh well, better underdone than overdone. But, personally I would have preferred a bit more succulence and a bit less translucence.
Rack of Lamb : Tender, perfectly cooked, hearty but delicate.
Oh damn, I can’t remember dessert now: Not much of one for the sweets, so dessert was either sent from the kitchen or it was ordered when I wasn’t paying attention. And honestly, I can’t recall what the dishes were (one was chocolate— very rich), but I do recollect they were quite good— and reminded me of pastry chef Patrick Coston. (I’m sure they weren’t his, though.) Sorry!
What did you like?
Hey, if The Setai installed itself a fancy KFC, I’d probably still love it to death.
What did you dislike?
Framboise? And tequila? Gagh.
What was your last impression?
So, now I finally know where the fuck Ai Fiori is.
Would you come back?
The full dining experience is a tad turgid for me, but I’ll gladly return to the bar/lounge anytime.
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?
Huh…?
Huh.
Please rate the Bar:
Sigh. Well, it’s… small. Smaller than the former Grayz bar, actually. Less welcoming, less accommodating, and less comfortable. So it kind of makes you wonder— since they went to all the trouble to tear down and yank out the old bar to move it to the opposite side of the room— why exactly did they make it so awful?
Please rate the drinks/ cocktails/ wine:
The cocktails are small too— but at least not terribly expensive. One look at the glassware is giving me a distinct "Cipriani" vibe, so I’m opting for the hard stuff instead of wine. Sorry, didn’t get a look at the list (but given the venue’s pedigree, I’m assuming it’s not particularly diverse nor irresistibly priced).
Please rate the Dining Room:
They raised the ceilings? Really. Umm, in the "atrium," maybe. Did they have to steal the height from the other (three) dining rooms?
And, I’m pretty confused. I’ve seen Cyril Durand-Behar‘s work before, and seeing this place just doesn’t make sense to me. Is it supposed to be a replica of the one in Nice, perhaps? Because that would sorta make all this nonsensical-ness make a little more sense. I think.
Please rate the BOH:
Is it supposed to be a replica of the one in Nice, perhaps? In which case, I guess I’ll just refrain. I mean— the food’s not the point anyway, right? (Let’s face it, I don’t go to Cipriani for the Veal Milanese if you hear what I’m sayin’.)
How was the staff?
They’re sweet.
Except for maybe the tall dude at the desk. And the slightly exasperated girl standing next to him. And the wee bit too agressive coat check girl. And the busboy who apparently doesn’t take too kindly to the camera built into your Blackberry.
The bartender— she’s nice.
What did you eat?/ How was the food?
Toast with bone marrow : Well, the low $10 pricetag does make me less inclined to officially complain that the bones are of poor quality and grossly undercooked.
Zucchini blossom beignet : It seems like they could be pretty good, but they’re cold. And ya know… deep-fried food… when it’s cold… is pretty bleah. Also, they’re not stuffed… with anything… in case that’s what you’re expecting… simply because other chefs usually make them that way…
Fried calamari : It seems like they could be pretty good, but they’re cold. And ya know… deep-fried food… when it’s cold… is oh forget it never mind. I give up.
What did you like?
Pass.
What did you dislike?
Sigh.
I’ll let you guess.
What was your last impression?
Thank goodness they found my friend’s coat.
Would you come back?
What do you think?
Thank you, and hope to see you soon!
Yeah yeah.
= "personne extraordinaire"