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 has an excellent reputation but if I’m not mistaken, it was entirely prix fixe when it first opened. And I hate that.
But recently I’d heard it changed to à la carte, so then I was intrigued. Voilà, here I am.
What was your first impression?
Eh, pass. I was here when it was Cru, and I was here when it was— what was it again? —the other kinda stuffy overwrought place before that. Hasn’t changed all that much over its several incarnations. So there wasn’t a whole lot to create a new "first impression."
Please rate the Bar:
It’s the same. But the comfy plush bar seats are gone, replaced by what’s essentially wooden slabs on stilts. Boo.
But whatever, I’ll live. At least the bartender is amicable.
Please rate the drinks/ cocktails/ wine:
Pretty good wine list (particularly for an Asian restaurant), skewing toward the German, Alsatian, Austrian region to complement the primarily spicy/sweet-ish food. The cocktail list also looks good, with fresh ingredients to enhance its exotic take on classics. I opted for wine though— which does lean a wee toward the expensive side, by the way (just a heads-up).
Please rate the Dining Room:
It’s okay, not great. Bear in mind that aside from like, Japan and umm, Shanghai maybe— Asians aren’t exactly the most aesthetic bunch. Functionality usually tops form every time, as in e.g. Chinatown and Little Korea, if you hear what I’m sayin. Unfortunately, this aint Chinatown; it’s Fifth Avenue, bitches! So alls I can say (yea, again) to elaborate is: Hire a decorator to come in here quick, cuz… damn.
Please rate the BOH:
Oh man, thank gawd for this BOH. In short: one bite and you’re all "ugly dining room? what ugly dining room?" Yup, the food is so good you’ll go blind.
How was the staff?
They’re nice. I think they’re leftover from the last place too.
What did you eat?/ How was the food?
Chicken wings (not the panko, the Amish ones) : Good. A little anemic though; that means they’re organic or "free-range" or whatever, right? I mean, they’re not all big and plump and hopped up on steroids like… well, you get the picture.
Mushroom and peppers "dip" : Woo, child; I have died and gone to spicy heaven. Warning: This dish is not messin around.
Diced raw tuna : Delicious. Super fresh and so flavorful.
The "most popular in Bangkok" green curry (with pork) : Oh, YES. [Sorry, forgot to take descriptive notes, too busy licking plate.]
Braised Shortrib Penang : Very good. Rich and delectable. Too bad the shortrib isn’t quiiite the slow-cooked fork-tender type you might expect, though. But the sauce is pretty incredible.
Sauteed bok choy : Good, perfect.
The chocolate cake, tha tapioca pearl dessert, and one other one I can’t exactly recall now: But they were all exceptional. Yes, especially for an Asian restaurant. No, really.
What did you like?
The food is quite excellent.
What did you dislike?
Umm, the potted plant in the far doorway at the other side of the bar? What is up with that thing? It’s just silly is all.
What was your last impression?
I’m so happy. It feels like forever since I’ve found a place with food I really like. (P.S. Great menu!)
Would you come back?
Well, it’s not far from where I live and the food is fantastic so, hells yeah. And now with winter here? I might just move in.
Thank you, and hope to see you soon!
Totes. Later!
* * * * *
Have you heard?
Until the release of PX Me – The Sequel to PX This (Spring 2012), this website will henceforth be updated only intermittently (approximately once or twice a week).
Abbe Diaz’s new (daily) blog is now at: abbediaz.com
PX This presents THE "WORD OF MOUTH" REVIEW
We’re actually getting kinda sick of new restaurants; it’s a bit tedious pointing out the same types of flaws over and over and over again and ultimately being disappointed more often than impressed. (Here’s a novel idea: why don’t you try working to improve the shitty restaurant you already have, rather than opening a new one every nine months, you greedy egomaniacal bastard?) But hey, maybe that’s just us.
Anyhoo! It’s so nice to see you! We hadn’t planned on visiting your place, probably like— ever— but the "word of mouth" on this joint has been pretty outstanding. So, ya know— we’re intrigued. We’re hoping that good "word of mouth" is all genuine, and we can get us some of that good in our mouth. Word.
What’s that? You’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you’re hoping we’ll like it and help spread the news, since you fired your publicist long ago for not doing jack shit for you?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what obnoxious opinionated food-bloggers are for!
No no please, don’t send anything more, we’re stuffed, we can’t breathe, you’ll have to roll us out of here, ha ha ha… !
What exactly made you choose our restaurant?
It was recommended by a friend whose opinion I value highly.
What was your first impression?
Oh wow, it really is tiny!
Please rate the Bar:
N/A. This place could very well be classified as a glorified takeout joint. There are maybe 18 or 19 seats in the whole place, which is actually kind of astounding considering how very small it is.
Please rate the drinks/ cocktails/ wine:
They only have a few wine selections and not much else. They’re not bad— decent, drinkable and reasonably priced.
Please rate the Dining Room:
Like I said, impressive for what it is. But be prepared to share your conversation with your neighbors. Better yet, see if you can score the lone outdoor deuce; the view up and down Houston St can be pretty entertaining in that fishbowl kind of way.
Please rate the BOH:
Solid. Pizza, some pasta, a few salads and a random special entree here and there. Nothing too fancy, but it’s certainly no Famiglia’s, ha ha ha.
How was the staff?
She’s great. She works really hard.
:)
What did you eat?/ How was the food?
Tricolore salad : Nice. Simple but fresh and flavorful.
Pollanca salad : Wow, a meal in itself. The white raisins add a touch of sweetness, but it’s pretty hearty nonetheless. Great summer dish.
Squid ink linguine with shrimp : Very good. Just a touch of spice. So piping hot, the pasta is cooking the shrimp in front of me; next time I’ll ask for the shrimp very rare.
Homemade spaghetti with bolognese sauce : Good! Straightforward and artless, but tasty and perfectly stick-to-your-ribs satisfying.
Piccante pizza : Ohhh yeah, that’s the stuff right there. Great crisp and thin but bubbly crust. Quality ingredients— just plain yummy.
What did you like?
I admire the lack of pretension despite all its charm.
What did you dislike?
Nothing really. Oh OK, the bathroom is claustrophobic.
What was your last impression?
Sooo… Houston St is the new restaurant row?
Would you come back?
Actually, I already have.
Thank you, and hope to see you soon!
Thanks, it’s a pleasure.
PX This presents THE F&F REVIEW
Hey, sorry we couldn’t make it to "Friends&Family," we were out of town/ had to work/ not invited. We’re really glad we finally managed to come by, though— it’s so nice to see you!
What’s that? You would still like us to take the time to fill out the F&F survey, because you’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you invited 75 people to F&F, and afterward all you got was 41 "Congrats[es]!" 22 "Awesome[s]!" 3 "Ciao[s]!" and 9 "Best of luck[s]!" ?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what friends & family are for!
No no please, don’t send anything more, we’re stuffed, we can’t breathe, you’ll have to roll us out of here, ha ha ha… !
What was your first impression?
Huh, somehow it looks bigger than Le Gamin…
Please rate the Bar:
Cute. Small, (about six seats) but cute. Love the colorful fruit baskets.
Please rate the drinks/ cocktails/ wine:
Smart. No ABC license— due to their unfortunate location between the church and the devil— so they’re forced to make due with beer, wine, and spirits. Great job, though— inventive recipes, fresh ingredients, and palatable prices make the hard stuff not so easy to miss.
Please rate the Dining Room:
Like I said, bigger than I expected. And typically appealing and hip— oh it’s very Serge Becker all right.
Please rate the BOH:
Sorta N/A— the BOH is smack in the middle of the FOH. And it’s really verrry good.
How was the staff?
Fabulous. Of course. Come on, it’s everybody you already know and adore. What’s not to love?
What did you eat?/ How was the food?
Codfish fritters : Good. A little chewy though, sat in ‘the window’ just a minute too long, and they might want to double check that oil temperature. Just sayin’.
Smoked mackerel salad: Nice. Fresh, tasty, love the textures. And big too.
Oxtail stew : Very good. Hearty— don’t forget the hot sauce. Delicious.
Jerk chicken : Ohhh yeah. Tender, succulent, perfectly cooked. And that "chef made" jerk sauce is not messin around. It means business— and after that plate landed in front of me, so did I. Even the rice is good.
Banana Pudding: Mmmmm… simple, light, and natural, but creamy, rich, and flavorful. Love it.
What did you like?
Pretty much everything.
What did you dislike?
The tables are kinda cramped, but I get it. And I’ll live.
What was your last impression?
Yay! (It’s so close by, you see.)
Would you come back?
Ha ha aha get serious.
Thank you, and hope to see you soon!
No nooo, thank yooou! Especially for that special "reservation" e-mail address.
:)
* * * * *
Have you heard?
Until the release of PX Me (Summer 2011), this website will henceforth be updated only intermittently (approximately once or twice a week).
Abbe Diaz’s new (daily) blog is now at: abbediaz.com
PX This presents THE "WORD OF MOUTH" REVIEW
We’re actually getting kinda sick of new restaurants; it’s a bit tedious pointing out the same types of flaws over and over and over again and ultimately being disappointed more often than impressed. (Here’s a novel idea: why don’t you try working to improve the shitty restaurant you already have, rather than opening a new one every nine months, you greedy egomaniacal bastard?) But hey, maybe that’s just us.
Anyhoo! It’s so nice to see you! We hadn’t planned on visiting your place, probably like— ever— but the "word of mouth" on this joint has been pretty outstanding. So, ya know— we’re intrigued. We’re hoping that good "word of mouth" is all genuine, and we can get us some of that good in our mouth. Word.
What’s that? You’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you’re hoping we’ll like it and help spread the news, since you fired your publicist long ago for not doing jack shit for you?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what obnoxious opinionated food-bloggers are for!
No no please, don’t send anything more, we’re stuffed, we can’t breathe, you’ll have to roll us out of here, ha ha ha… !
What exactly made you choose our restaurant?
I was craving good sushi, and your place was a closer walk than Blue Ribbon— it’s COLD outside! Obviously, your stellar reputation precedes you…
What was your first impression?
Holy cow it’s crowded.
Please rate the Bar:
N/A. Service for the dining room only.
Please rate the drinks/ cocktails/ wine:
Oh whoops, is there liquor here? Sorry, forgot to check. They definitely have beer, wine, and sake though. Not the most superb collection, but basic and satisfactory.
Please rate the Dining Room:
A little cramped and somewhat worse for wear, but fine. Straightforward— no fanciness, snazziness, or bells and whistles here.
Please rate the BOH:
Very good. Great quality, freshness, and particularly generosity.
How was the staff?
Good. Polite, attentive, and proficient, if not exactly effusive.
What did you eat?/ How was the food?
Yellowtail with jalapeño : Yea, the typical "classic." Lavish slices of fish.
Dragon Roll : Another classic. Huge! Good.
Hot Alaskan Roll : Salmon and Tuna, not quite as spicy as the title suggests. But excellent. And again, huge.
Sea urchin sushi : Seems rather steep at $9.50 per serving— until you see how big they are. Very fresh and flavorful. Fantastic.
Kanpachi sashimi : Oh so good. These portion sizes are killing me.
What did you like?
Pretty much everything.
What did you dislike?
Nothing really, except I do find the old punch out clock (with cards!) on the wall smack in the center of the dining room kinda amusing.
What was your last impression?
Oh look, it’s Julianne Moore.
Would you come back?
Yes, for sure.
Thank you, and hope to see you soon!
Thank you, it was a pleasure.
PX This presents THE 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?
Oh look, it’s Pichet Ong!
Please rate the Bar:
Sigh… actually, you know what? We don’t really feel like it today, sorry. Thanks to StumbleUpon being so cool and totally loving on our awesome celebrity listicle thingie, we’ve pretty much satisfied our visitor ‘goal’ for like the rest of the entire year. So we’re taking the day off! Yay!
Thank goodness we found someone percipient enough to fill-in for us! Hooray! Take it awaaay, GastroChic!
Please rate the drinks/ cocktails/ wine:
Oh, hmm. Whoops— not much of a drinker here, but she did like the Kin & Tonic! OK, so! Let’s just move it along…
Please rate the Dining Room:
"The green-tinged decor beyond the plate glass windows is sophisticated if casual. The atmosphere… can be at odds with the price point. While the dining room feels feng shui‘d to the nines (or make that the eights), the matching prints running down the wall and green tones everywhere make it seem like a designer quickie job…"
Please rate the BOH:
"Several of the shared entree dishes are in the $20+ range. Harold Dieterle delivers in the dishes we tried, reviving the nearly lost art of authentic Thai food in New York. (And yes, he’s plainly visible in the open kitchen, not hanging out with his friends in the dining room.)"
How was the staff?
"Service, while very friendly and efficient, can be a little too fast. Our appetizers landed before our cocktails, and as the meal progressed, I felt the need to continue chewing just to provide some visual proof that we weren’t finished eating yet, lest the super efficient busboys clear away our plates mid-bite."
What did you eat?/ How was the food?
Scallops with Sugar Snap Peas : "There is some sweetness here, but it’s naturally derived from the toasted coconut… The crunch of super fresh snap peas plays off the tenderness of the scallops, set in a peanut-y coconut sauce with flavor hits of Thai basil and kaffir lime."
Spicy Duck Laab Salad : "is indeed spicy – addictively so. You have to keep eating the morsels of ground duck laced with chili and sliced Chinese long beans just to put out the fire."
Steamed Red Snapper : "… marked as spicy [but] unexpectedly mild… in green sauce with cashews, bok choy and kabocha squash [pictured]. This excellent piece of fish benefits from the sweet and sour taste of a classic coconut lime sauce. It doesn’t need to be spicy, though if you actually want your snapper that way, the house-made chili oil and chili flakes on the table will do the trick."
Crab with Pan-Fried Vermicelli Noodles : "exudes that musty umami taste of a good authentic fish sauce and the slow build of hidden spice. The vermicelli are cooked just so, a tangle of elastic noodles netting all the other ingredients. But as a Marylander, I had to ask, where’s the crab at, hon? For $21, we were expecting more of the starring ingredient."
What did you like?
"… that Kin Shop is not for NYU students." [Ha ahaa, OK so we slid that observation in this slot. Couldn't resist.]
What did you dislike?
"If you’re spending over $100 on a meal for two, you want to linger and enjoy your meal. Oddly, I found myself missing the lackadaisical service in Paris."
What was your last impression?
"… we are thrilled to have an authentic Thai place in the neighborhood again, albeit unexpectedly by Top Chef winner Dieterle. This cuisine deserves its own revival, and Kin Shop sends it down the right path."
Would you come back?
"dying to try this place… let me know when you’re ready to go back. Signed, husband allergic to peanuts thus no thai for me."
Thank you, and hope to see you soon!
Thanks and have a good night!
PX This presents THE F&F REVIEW
Hey, sorry we couldn’t make it to "Friends&Family," we were out of town/ had to work/ not invited. We’re really glad we finally managed to come by, though— it’s so nice to see you!
What’s that? You would still like us to take the time to fill out the F&F survey, because you’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you invited 75 people to F&F, and afterward all you got was 41 "Congrats[es]!" 22 "Awesome[s]!" 3 "Ciao[s]!" and 9 "Best of luck[s]!" ?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what friends & family are for!
No no please, don’t send anything more, we’re stuffed, we can’t breathe, you’ll have to roll us out of here, ha ha ha… !
What was your first impression?
I always liked this space. Great outdoor terrace…
Please rate the Bar:
N/A. Dinng room seating only.
Please rate the drinks/ cocktails/ wine:
Cocktails are N/A; beer and wine only, albeit "… all organic." Priced pretty well overall. I opted for a beer "on the lighter side" suggested by the waitress, and— not bad at all.
Please rate the Dining Room:
Fine. A little bright for my taste, but OK. Comfortable enough, simple but sort of creative. The spoon chandeliers are amusing.
And the whole bit with the "recycled tin" and quick-grow "bamboo whose stalk is left intact during harvest" is impressive. Too bad the energy-efficient flourescents cast a somewhat ugly "glow."
Please rate the BOH:
Very good. OMG, a restaurant whose primary intent is to give the customer what they want and make the food taste good? What a concept!
How was the staff?
Better than you might expect. These girls are cute. And I mean like, almost-Indochine-cute! At this earnings-potential price-point, where did they find them?!
Friendly, proficient, and knowledgeable too. (Also: nice uniforms.)
What did you eat?/ How was the food?
Jalapeno Express (with Beef, on a Wheat wrap) : Delicious. Hearty but light.
Western Bacon Bareburger (with Beef, on a Brioche) : Oh man, I’m sold. And oddly enough, after scarfing down this monster, I feel full, but not sluggish or torpid.
Cranberry Blue Baby Spinach Salad : OK seriously, this is one of the best salads I’ve had out in a long while. Why is it so hard to get a decent salad? Lookee here, it’s not hard: Make it fresh and vibrant, and don’t mess with the ingredients too much. And make sure the dressing doesn’t suck. How come so many places have such a hard time with this?
What did you like?
All of it.
What did you dislike?
Well, the ambience is just kind of meh.
What was your last impression?
They deliver! Oh boy! :)
Would you come back?
Sure— when, for some reason, I’m not simply having you deliver…
Thank you, and hope to see you soon!
Thank you, it was a pleasure. Best of luck to you.
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?
What—? What did she say??
Okay, I admit, I walked into this place because it was mildly intriguing, but I have no idea what the hostess just muttered to me at warp speed. Thanks for the funky ATMish card though, Sweetie, whatever it is! I guess.
Aaand, after a quick, vaguely confused lap around the perimeter… I’m outta here. It’s either too hi-fi or utilitarian or Socialist or something for me. Thank goodness we found someone smart/willing enough to put that Food ATM Automat Charge Card Whatever Thingie to work. Hooray!
Take it awaaay, Gastrochic!
Please rate the Bar:
They have a liquor license! (Dean & DeLuca didn’t, so… nyeah.) And, it’s spacious.
Please rate the drinks/ cocktails/ wine:
But, uh… yea… not much of a drinker here… so let’s just move it along…
Please rate the Dining Room:
The light-filled interior, with soaring ceilings and sleek Italian design throughout, sets the stage for what’s actually a very back-to-basics dining experience, though at first glance it seems high tech. After picking up a key card at the door, you take a tray and collect your meal yourself, selecting panini, salads, pizza and pasta from various food stations, where they prepare each dish in front of you and scan the card. If your college dining hall went gourmet, this is what it would be like.
Please rate the BOH:
While the Italian food here doesn’t compare to the city’s best Italian dining establishments, it’s very good for the price. Choose from a number of freshly made pastas and pair it with one of a variety of sauces… Other American “tells” include the huge serving size, which is about twice the amount of food you’d be served in Italy, containers of Parmesan, oregano and chili flakes near the pizza station and the staff’s weird insistence that I must want bread with my pasta… Though it doesn’t exactly conform to the slow food-esque motto “chi va piano, va sano e lontano” (roughly “he who goes gently/slowly goes healthfully for a long time”), Vapiano pays much more attention to the food itself than other fast casual chains.
(… More alarming is the menu of “signature” pastas, one of which includes chicken, orange-chili sauce and bok choi, a blasphemous combination that would surely would be banned in Italy.)
How was the staff?
Umm, they’re kinda… N/A? Ya know, what with the EZ Pass thingie and whatnot. They’re so DIY that when I asked for the rest of my meal to be wrapped up to go, they just brought me these space-age containers and just had me pour the pasta in myself.
What did you eat?/ How was the food?
Though pasta is Vapiano’s specialty, they were out of three of them on the day we visited, so the ravioli with ricotta and spinach was not an option. Penne with Bolognese sauce ($11.95) would have to be the litmus test, even though it’s too wintry a dish for this time of year. Vapiano’s is a classic bolognese with crumbled pork and beef stewed in tomato sauce with carrots, celery, fresh rosemary and basil. This is no Babbo or Lupa version – it’s missing the depth and subtlety – but it’s very fresh and pleasing.
Caprese Salad : arrives beautifully presented on the plate, and the chef asks if you would like balsamic vinegar before adding it – it’s not always part of a true caprese salad. Unfortunately the mozzarella itself is only so-so: it doesn’t have the tang of bufala mozzarella or the creaminess of burrata.
What did you like?
They really have a knack for marketing? (Also, it seems to be a chick-magnet.)
What did you dislike?
The food at Vapiano (handled by a CIA grad) may be radically different, with a focus on fresh, natural ingredients, but there’s a certain manufactured quality to the atmosphere, which strikes a balance between stimulating but comforting, familiar but exotic. And every Vapiano looks just like the 70 other locations around the world, so you always know exactly what your experience will be. Perhaps more insidiously, this place targets a market that believes itself to be above chains. As the website boasts, “Vapiano is a very urban concept for young professionals, consisting of over sixty percent female clientele.”
What was your last impression?
Vapiano is enjoyable while it lasts, but when you leave, you may feel a nagging sense of fast-casual remorse. The target market gets up from Don Draper’s bed, adjusts her dress and heads for the door.
Would you come back?
I’ll let you guess…
Thank you, and hope to see you soon!
Ciao! Peace out.
• Thursday, July 29, 2010 6:00PM: Stellan Skarsgård standing outside the Ralph Lauren Rugby store on University Place conversing with friends.
• Sunday, July 25, 2010 4:30PM: Dave Chapelle walking alone (sporting a backpack) on Thompson St in Greenwich Village.
• Tuesday, July 6, 2010 8:30PM: Anderson Cooper dining with friend at Gusto Ristorante e Bar Americano in the West Villlage.
• Tuesday, July 20, 2010 7:30PM: Grace Coddington dining with friend at Sant Ambroeus in the West Village.
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?
Oh gee, this is unique. (That’s sarcasm.)
Please rate the Bar:
It’s… typical. (See: The Waverly Inn, Monkey Bar, Minetta Tavern, Hotel Griffou, Abe & Arthur’s, East Side Social Club, Vintry Wine & Whiskey, Rabbit in the Moon…)
Please rate the drinks/ cocktails/ wine:
Oh come on, really? See above.
Please rate the Dining Room:
Smaller than you imagine. Remember how expansive was Village’s dining room? Well, now it seems as though a lot of that is now the open kitchen— which sort of makes you wonder where the kitchen was before. The high ceiling makes it seem much more capacious than the room actually accommodates, and yet, for some reason, less spacious than its prior incarnation. (Dude, maybe it’s like totally an optical illusion!)
Also: see above.
Please rate the BOH:
Ha ha ha ha. See: the first half of above.
I mean seriously though, what is it you expect from this review anyway? An epiphany? You know you’re not going for the food.
Oh wait, I got something BOH for ya. Remember back when someone kept sending e-mails to us, claiming that chef John deLucie was actually not "on leave" from The Waverly Inn as was reported but was, in essence, "fired"? And then deLucie responded via text message refuting those claims? Well, it turns out— apparently, he lied. (So, to whomever was so generously trying to apprise us of the paradox all along: Our bad!)
How was the staff?
Fine. Especially considering it’s pretty much everyone you already know. Which, ya know, can be a good thing. Or sometimes… not. LOL!
What did you eat?/ How was the food?
Tuna Tartare, Beet Salad, Pappardelle, Burger / Oh, like you care.
I mean seriously though, what is it you expect from this review anyway? An epiphany? You know you’re not going for the food. Which is probably a good thing, because you’ve had all this stuff already. Yeh, the biscuits too.
What did you like?
It’s conveniently located?
What did you dislike?
The redundancy.
What was your last impression?
"Been there. Done that." That proves I’m fierce, right?
Would you come back?
Hmm, maybe I’ll just wait for the next place just like this to open. It’ll be what— 4 to 6 months, tops?
Thank you, and hope to see you soon!
Ha ha ha, I’m sure you will! At the next place. Anna Wintour’s maybe.
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?
Out on the sidewalk standing in front of the place? Uh… Wow.
Inside the door? Huh… Not bad.
Please rate the Bar:
Nice. Spacious, comfortable, accommodating and clean, if not entirely welcoming. The bartenders are a bit frosty at first, but they warm up after a minute or so.
The glassware is… Eh.
Please rate the drinks/ cocktails/ wine:
Selections are sparse and somewhat trite… for now. I get the distinct impression they’re still feeling their way though ("… the cocktail list is pretty much what you see on the shelves…"). I mean, the liquor assortment is so oddly curated, they may very well just be sales samples from purveyors. (Hey, waste not, want not, right?)
I’d give them a little more time to sort it out.
Please rate the Dining Room:
Better than you’d think from the outside. Cozy, if you like the darkness. But, the downstairs "lounge" area is prettier and more creative than the upstairs dining room.
Please rate the BOH:
Very good. Lots and lots of potential here. The menu is relatively scant (for now?) and decidedly far more artistic than the "gastro-pub" description would have you believe. Much more impressive than I’d expected (given the operators’ pedigrees). Definitely worth keeping an eye on.
How was the staff?
Fine. Proficient and experienced, if not particularly amiable. A few familiar faces; been around the block a time or two…
What did you eat?/ How was the food?
Foie Gras Torchon : Good. Nice presentation. Flavorful.
Salmon Tartare : Also good. Fresh, tasty. Personally, could have done without the fruit (not my thing), but the orange slices were not a terrible addition. Again, very nice execution.
Sturgeon Salad : Excellent. Different; not what I imagined at all. Love the poached egg "surprise." And the whole thing perfectly fried like that? Beautiful.
Bangers and Mash : If there’s one thing of which I’ll likely never tire in restaurants, it’s simple homestyle dishes done exceptionally well. Delicious.
What did you like?
That sturgeon salad was pretty impressive. The mashed potatoes were great too. Actually, I liked it all.
What did you dislike?
Oh dude, that facade… (But, I’ll live).
What was your last impression?
Go, Rocco?
Would you come back?
Sure.
Thank you, and hope to see you soon!
Thanks, and all the best…
As news spreads about Anna Wintour‘s apprehension over Serge Becker’s latest enterprise (New York Post‘s "Page Six" has confirmation from Ms. Wintour’s office), comments and suggestions have been pouring into our inbox. (Thank you!)
Several have asserted we were perhaps remiss in neglecting to divulge the name and/or location of said enterprise, which was, in fact, intentional. As it has come to our attention these details are hardly a "secret" (many of the e-mails received contained the particulars within), we no longer find it necessary to maintain our initial furtiveness.
The aforementioned entity is said to be dba Miss Lily’s and is located at 132 West Houston St (contrary to further speculation).
Thank you for your kind support and advocacy.
:)
**Miss Lily’s graphic design logo by Carmen Montt
***See also (earlier):
• The Blabber in the Trenches [Volume 3]
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 lucks[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… !
Ramen Takumi (formerly Setaga-ya)
What was your first impression?
So, Takumi is still Setaga-ya with more stuff, right? (The curtains and bowls still say "Setagaya.")
Please rate the Bar:
N/A, unless you mean the open-kitchen communal counter. Takumi has a lot more choices than Setaga-ya did, though— a nice selection of sake, beer and plum wine…
Please rate the drinks/ cocktails/ wine:
Reasonably priced.
Please rate the Dining Room:
Very simple. Three communal tables and the aforementioned counter. Better than before (nice lamps), but hardly imaginative.
Please rate the BOH:
Solid, but not excellent. Also better than Setaga-ya in terms of selection, with popular additions (appetizers, salads, etc.) to the menu. More ramen variations to choose from.
How was the staff?
Friendly and efficient.
What did you eat?/ How was the food?
Pork Gyoza : Pretty good, but not outstanding.
Shrimp Shumai : The flavor’s not bad, but the dumpling far outweighs the shrimp.
#3 – Miso flavored broth… : Hearty miso tang, savory marinated egg, but the pork and vegetables are weak. It’s a shame that most people look primarily for economy in ramen— I’d gladly pay more for a good dose of meat and fresh vegetables.
#8 – Spicy soybean broth… : Ditto the #3. Nice seasoning, but again with the frugality where it’s least appreciated.
What did you like?
That the check for everything was under $50.
What did you dislike?
That it doesn’t top nonsensically MSG-happy Ippudo.
What was your last impression?
Whew, I’m stuffed.
Would you come back?
Yeah, probably.
Thank you, and hope to see you soon!
Arigato Gozaimasu!
= "personne extraordinaire"