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.
PX This presents THE F&F REVIEW
Hey, sorry we couldn’t make it to "Friends&Family," we were out of town/ had to work/ not invited. We’re really glad we finally managed to come by, though— it’s so nice to see you!
What’s that? You would still like us to take the time to fill out the F&F survey, because you’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you invited 75 people to F&F, and afterward all you got was 41 "Congrats[es]!" 22 "Awesome[s]!" 3 "Ciao[s]!" and 9 "Best of luck[s]!" ?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what friends & family are for!
No no please, don’t send anything more, we’re stuffed, we can’t breathe, you’ll have to roll us out of here, ha ha ha… !
What was your first impression?
Snazzy!
Please rate the Bar:
Far out, cool cat. It’s very Mad Men, all right.
There are actually two bars— one at the entrance and a larger one in the upstairs lounge. Both are welcoming, commodious, and slick. Including the bartenders.
Please rate the drinks/ cocktails/ wine:
Typically Sasha Petraske— with handsome glassware, floating icebergs, gourmet olives, etc etc. The cocktails list is simple, mostly classics with just a slight twist. Very good.
The wine list is relatively extensive and eloquent, albeit just a tad on the expensive side. But, would Roger Sterling have it any other way? I think not.
Please rate the Dining Room:
Oh come on, you get the picture by now.
Please rate the BOH:
Is that Geoffrey Zakarian I see? In chef whites? He cooks?! Who knew? (Haaa, kidding! Sort of.)
How was the staff?
Excellent. Perfectly proficient, if not particularly ebullient.
But it’s too bad the cocktail waitresses aren’t dressed in bunny suits.
What did you eat?/ How was the food?
Calamari : Extraordinary. Already, I’m impressed.
Beef Tartare : Very good. Fresh, hearty, simple but great. Two for two…
Pork Ravioli : OK, I’m sold. Delicious and beautiful. Maybe just a tad salty, though (I say that, because I loved it. And not everyone shares my adoration for sodium).
Lambs Club Salad : Stellar execution of a classic Caesar salad. Yeah, hadn’t planned on a full dinner, and now I sort of regret it.
What did you like?
Everything was really quite good.
What did you dislike?
It’s in midtown.
What was your last impression?
I’m pretty impressed.
Would you come back?
Surprisingly, absolutely.
Thank you, and hope to see you soon!
Thank you, it was a pleasure.
PX This presents THE F&F REVIEW
Hey, sorry we couldn’t make it to "Friends&Family," we were out of town/ had to work/ not invited. We’re really glad we finally managed to come by, though— it’s so nice to see you!
What’s that? You would still like us to take the time to fill out the F&F survey, because you’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you invited 75 people to F&F, and afterward all you got was 41 "Congrats[es]!" 22 "Awesome[s]!" 3 "Ciao[s]!" and 9 "Best of luck[s]!" ?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what friends & family are for!
No no please, don’t send anything more, we’re stuffed, we can’t breathe, you’ll have to roll us out of here, ha ha ha… !
What was your first impression?
Oh, how did I not realize it’s across the street from Tao? Competing with yourself— nice.
Please rate the Bar:
OK. Not very welcoming (there’s an odd nightclubesque dearth of seats) and small, considering. How/why there are three people squeezed back there is completely beyond me (the dining room has its own "service" bar in the back). It makes them look about as graceful as three rats in a breadbox.
It’s also very, uh… Las Vegas?
Please rate the drinks/ cocktails/ wine:
The cocktail list is decent, about a dozen classics with a just twist or two (Tanteo Jalapeño Tequila, e.g.) and priced on the higher side at $14 each. The wines by the glass are fine and fair if not particularly adventurous. Didn’t manage to get a look at the wines by the bottle, because they grabbed the list away so quickly (maybe they needed it for someone else), but I would bet it’s relatively typical. Carnac the Magnificent says: Expect a range of "safe" selections skewed toward the $50 and up range.
Please rate the Dining Room:
It’s actually pretty cramped for such a sizeable room. Way to wedge thoses asses in there!
Please rate the BOH:
Not bad. The menu looks pretty expensive until you’re informed the plates "are all meant for sharing." And yeah— the’re huge.
All the steakhouse basics with "traditional" Italian thrown in. It’s very, uh… Las Vegas.
How was the staff?
Our waitress was good. A lot more adept than her minidress and big hoop earrings insinuate. Everyone else is very, uh… Las Vegas?
(Can’t help but notice the three hatcheckers are the cutest girls in the place. I’m just sayin’.)
What did you eat?/ How was the food?
Meatball with Whipped Ricotta : Good. Huge. Simple but succulent and tasty.
Tuna Tartare : Not bad. Also huge. Layered over avocado. Very reminiscent of uh… Las Vegas, actually. Decent quality but not extraordinary.
Eggplant Parmigiano : Whoa, it’s gigantic, enough for three people. Or maybe, ya know, two people from Las Vegas. Other than that, it’s… OK.
Sauteed Wild Mushrooms : Just a bit overcooked but flavorful enough. Anomalously, its portion size doesn’t quite live up to its $10 pricetag.
What did you like?
The meatball?
What did you dislike?
Umm, overall, it’s just not my… style?
What was your last impression?
This is sort of what I would have imagined Morandi would look like. Except with male bartenders.
Would you come back?
Wellll, I’ve only ever been to Tao once, and it’s right across the street.
Thank you, and hope to see you soon!
Thanks, 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?
Huh. Well, style-wise, it’s no Kyochon…
Please rate the Bar:
Eh. A little disappointing, coming from the Koreans— cuz everybody knows Koreans loooves them some restaurant architecture. And drinking.
It’s actually not even a bar as much as a walk-up to-go counter with liquor stashed behind it.
Please rate the drinks/ cocktails/ wine:
Eh, again. For all those dozen or so selections of beer, how come only one of them is light (Amstel)? As for the liquor— bleah. Eight kinds of Absolut and three kinds of Patron. No other brands of vodka or tequila at all. I mean, need I say more? Technically, it is a "full bar" though (without any wine. But considering the potential inventory, maybe that’s a good thing).
Please rate the Dining Room:
It’s… pragmatic? Yeah, let’s say that.
Please rate the BOH:
Well, they make some damned good chicken! And that’s pretty much all that matters, really.
How was the staff?
One guy was very nice and super-conscientious. Everyone else was okay.
What did you eat?/ How was the food?
Wings. Spicy. : Dude, at this point, I’m already a BonChon expert, I don’t mess around. And yup, they were delicious!
Zucchini fries : Good! And the serving size is enormous. Great horseradish sauce.
What did you like?
It’s BonChon. What’s not to like?
What did you dislike?
I was really kinda psyched for some crazy Asian space design. If the Koreans can’t bring you some far-out Disco Chicken, then absolutely nobody else can. Siiigh.
What was your last impression?
Wings, spicy, LARGE— to go, please!
Would you come back?
Boka is much closer…
Thank you, and hope to see you soon!
Thanks. Rock on, Bon Chon.
Question from the inbox: "Would you classify this as an "F&F"?
Answer: Sometimes!
No OK, seriously though— that may not be an "F&F," but it sure is an LOL!
We present it here "entirely for purposes of education": Remember, if you’re a hungry, belligerent, idiotic dumbass, keep on walking and get your burrito someplace else, lest you get smacked upside your stupid head with an aluminum folding chair.
[Blockheads. Oh, the irony.]
You better worrrk.
Renowned chef Philippe Chow demonstrates his technique for the world-famous chicken satay— for a ‘standing room only’ crowd at Macy’s Herald Square, Thursday, April 1st.
Mmmmm, sataaay…
Aaaand, now we have to kill you.
* with special thanks to Stratis Morfogen
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 Read more…
PX This presents THE F&F REVIEW
Hey, sorry we couldn’t make it to "Friends&Family," we were out of town/ had to work/ not invited. We’re really glad we finally managed to come by, though— it’s so nice to see you!
What’s that? You would still like us to take the time to fill out the F&F survey, because you’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you invited 75 people to F&F, and afterward all you got was 41 "Congrats[es]!" 22 "Awesome[s]!" 3 "Ciao[s]!" and 9 "Best of 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… !
What was your first impression?
It’s very dark. But elegant!
Please rate the Bar:
Smaller than I imagined, for some reason. But comfortable; beautiful chairs. The bartender’s a nice enough chap, pretty much what you’d expect. Oh, but they’re out of olives— and for any bar, much less a bar of this caliber, that’s surprising and disappointing.
Please rate the drinks/ cocktails/ wine:
The wine by the glass list is brief but eclectic, although I think they could have done better. The cocktails list is for true aficionados; impressive… but a good martini is out the window? Hmm.
Please rate the Dining Room:
N/A. There’s a rather spacious lounge with tables in the back, though. Cozy, pretty.
Please rate the BOH:
Bar Pleiades only offers a limited snacks menu; canapés, charcuterie, cheese. A few more selections could really enhance its appeal.
How was the staff?
Adept, professional, friendly.
What did you eat?/ How was the food?
Canapé selection for 2 (risotto croquette with truffle, goat chees and beet salad on baby endive, hamachi "roll") : Not bad, and not badly priced ($16). It’s better than nothing, I suppose.
What did you like?
The furniture. The bathroom.
What did you dislike?
All the wasted potential?
What was your last impression?
I wish there were a few more places built like this downtown.
Would you come back?
If I were in the area and had a special meeting or something, then yes.
Thank you, and hope to see you soon!
Thank you and all the best…
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… !
What was your first impression?
This is cozy.
Please rate the Bar:
Any bartender that opens with, "Hey, I know you!" is OK by me. Way to make me feel special, memorable and appreciated— and I’m not even a celebrity. Yeah, if you’ve ever been a fixture at "EO" or "Macao," there are plenty of the familiar good ol’ boys here. Gotta say though— I’m getting a little tired of the played-out "boys’ club" look. Even Balthazar just put their first female behind the bar. It’s not the 1920′s anymore, guys; get over it already. Sometimes I like my cocktails handled by the warm, loving hands of the fairer sex.
Also, Odeon was 30 years ago, for chrissakes. We appreciate originality every once in a while, just so you know.
Please rate the drinks/ cocktails/ wine:
The wine list is erudite but simple, straightforward, and reasonable. There’s a lot to like about this list, especially in its sagacious congruity with the space.
The cocktail list is— well, did I mention EO and Macao? Yeah, just like that. Pretty much what you’d expect.
Please rate the Dining Room:
Nice. Warm. Welcoming. Good use of the square footage. Well-controlled chaos.
Please rate the BOH:
An agreeable perspective on your typical "bistro" menu, but what— no onion soup? No burger? Just kidding.
Surprisingly well-executed. A few hiccups on the timing, but no biggie. The food really is a lot better than I’d expected.
How was the staff?
Did I mention EO and Macao? Yeah, just like that. Pretty much what you’d expect.
What did you eat?/ How was the food?
Cured Meats (Prosciutto di parma, Sopressata, Lardo): OK, but the lardo didn’t come "melting on grilled bread" as suggested. So, why would anyone want to eat a small slab of lardo? Otherwise, perfectly fine.
Burrata "Special": Very good and fresh. Why am I so surprised the kitchen is so on-point here? What is it about this place?
Sauteed Mushrooms: Delicious. A great little salad. Who’s the chef again?
Escarole Caesar Salad: Even this is impressive. Is it me, or did someone with authority up in this organization suddenly decide food is important?
Linguini with Clam Sauce : Wow. Simple, but great. Old-world style great. Like, Umberto’s old-world style great. ♪ Memmmmorieeeeeees… ♪♪
Sirloin Steak: OK, that’s it, I’m sold. Oh wait, I’m in midtown? Fuck that. (Just kidding.)
What did you like?
Call me crazy, but the quality of the meal was an astonishing pleasure.
What did you dislike?
Well, there was this exchange between my friend and I earlier in the evening, "51st and what? Get the fuck outta here."
What was your last impression?
I’m impressed.
Would you come back?
"51st and what? Get the fuck outta here." Well, I’d probably have to be in the area already. Also, it’s crowded. Kind of a hassle. And like I said, I’m a little tired of the "boys’ club" look.
Thank you, and hope to see you soon!
Thanks, it was a pleasure.
Chef John deLucie of the famous Waverly Inn cooked papardelle with roasted butternut squash and mushrooms at Bloomingdales on Lexington Ave, and you totally missed it. Doesn’t he look cute?
By the way, have you read The Hunger yet? What are you waiting for?
Welcome to: Where I Spent My Day Off —by a NYC Restaurant "Insider"
So, what do you do in the industry?
I’m a Floor Manager and Beverage Director for a [very popular] 160-seater in SoHo.
And you have how many days off a week, generally?
Two. I’m off today as well [as yesterday], but I’ll still have to go in for a meeting…
What did you do for breakfast yesterday?
I don’t do breakfast. Just coffee, at home.
Lunch?
A friend invited me to a menu tasting for the new chef at Mangia on 48th St. I must have tried over a dozen dishes and they were very good (my favorites being the fried baby whitefish, the “croquettes varie,” the langoustine, the bacon-wrapped dates, and the tuna slider). I’m not in midtown very often, but I’m glad I went. I was a lot more impressed with the food than I thought I would be. Saw a few friends from the industry that work/ed for The Standard, Indochine, La Esquina, Jean Georges and The Breslin. It was fun, but I probably drank a little too much for so early in the afternoon.
And afterward?
Went with a few friends from the tasting for a drink at Rouge Tomate. I know a manager there, but unfortunately she wasn’t around. The space is very nice, and the bartender was really great. They have an unusual beer list, so even though I don’t drink beer often, I gave one a try. I had something called a "Double White" that my friend recommended, which was pretty good… and I liked the olive oil with sea salt popcorn.
Took a look at the menu for the first time, and it looks interesting and appealing. I may have to try and make it back up there for dinner sometime. I heard they had a few problems in the beginning, but that the food has improved and gotten better.
Then dropped off one friend at The Armory for the Arts/Design preview show (at $150 a ticket, it was too steep for me).
Dinner?
Cercle Rouge. I have friends in from out of town, so I wanted to take them someplace simple and effortless and not in the MPD, since it was a Thursday night ("amateur night"). Cercle Rouge has a great GM/Maitre d’ that I’ve known for years. It was the perfect choice, because my friends loved it. I did steer them toward more of the classics, though (escargot, moules frites, onion soup, etc). Sometimes some of the fussier creations at Cercle Rouge can be a little too much for me, but I find the classics are consistently good.
And afterward?
Thought about meeting up with friends at The Box, but never actually made it there. Walked with my friends from out of town all the way from Tribeca to Union Square, and after popping into the apartment where they’re staying for a nightcap, I decided to just go home. The weather got cold, and I was pooped.
How much did you blow today?
Myself, about $70. [Lunch: $0, Drinks: $20, Dinner $50, all including gratuity, but did split the total tabs with friends (Cab fare to/from midtown was paid by my friend).]
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… !
What was your first impression?
ooh swanky.
Please rate the Bar:
beautiful. but apparently, technically it’s not a bar, "it’s a dining counter, by reservation only." a tad irritating to hear, but understandable considering there isn’t much else you can do if the bar space is needed because the dining room is consistently maxed out. the service was exceptional.
Please rate the drinks/ cocktails/ wine:
the wine list is actually quite diverse and reasonable, particularly since i was told LeCaprice is "very expensive."
all i need with my good polish vodka (available) are three big fat juicy olives (delivered) and i’m a happy camper.
Please rate the Dining Room:
nice. maybe a wee stiff for my tastes but really quite nice. spacious, accommodating, serene— very appropriate for The Pierre Hotel.
Please rate the BOH:
quite good. again, i was surprised to see the menu is more reasonable than i had expected. prices are adequately competitive with even more casual places downtown. the menu is unfussy and straightforward, simple enough to please a business traveler, but artful enough to gratify a seasoned diner.
the timing of courses was perfect, and the preparation was commendable.
How was the staff?
the hostess was congenial but professional, as were the maitre d’ and service manager. the barcountertender was most pleasant of all— warm, attentive, efficient, knowledgeable, and amiable. overall an A+ team.
What did you eat?/ How was the food?
steak tartare : decent. personally i’m always impressed if i get a little quail egg cuz i love them, so maybe the lack of one was a little disappointing. but i thought the charming arrangement of all the best unpretentious condiments on a silver platter was great. tabasco and lea&perrins rule.
tomato/basil galette with burrata : okay. tasty enough, but for $18, maybe just a wee skimpy on the burrata.
wild mushroom risotto : delicious. very flavorful. very rich. probably my favorite of all the dishes, and i’m not even that crazy about mushrooms.
deep-fried haddock : good! pretty big portion. who doesn’t love a fancy fish&chip?
creamed spinach.: very nice. also very rich. the butter/cream/oil/steamed options will make a lot of people happy.
scandinavian iced berries with hot white chocolate sauce : just kidding. i wish! unfortunately, way too full and short on time :(
but damn did that sound enticing.
What did you like?
pretty much everything.
What did you dislike?
hmm. having to go to midtown?
What was your last impression?
i really enjoyed this much more than i had expected. this could be my next one-and-only midtown joint. my new Grayz, so to speak.
Would you come back?
yes!
Thank you, and hope to see you soon!
any minute now…
Víva la Grasshopper Wrap King! Sure he’s dapper, handsome, unassuming, modest, notoriously press-shy and the ultimate, consummate gentleman, but did you know he’s been busy like a fiend?!
Aside from recently having licensed two outposts (and growing) in Seoul, Korea, Mangia is now expanding to include a Mangia Organics at 45 West 39th St, "featuring all organic and/or locally-grown/sustainable ingredients." Plus—
Oh hell, it’s just too much. Let’s go straight to the awesome press release:
Mangia Cafe and Catering has been servicing New York City area for over 28 years, and we’ve been busy! From our first shop in 1981, we’ve expanded to 5 different locations in the heart of the city, as well as overseas. We’re Manhattan’s No. 1 corporate caterer, with over 4,000 accounts such as Burberry, Oscar De La Renta, Viacom, JP Morgan, Goldman Sachs, and McGraw Hill. Says The New York Times, "Mangia is an upscale takeout lunch factory, offering everything from soups to salads to pastries to designer sandwiches to filling main courses. The identity is Italian… but much of the food is American. The sandwiches, made to order, are best." Gayot Guide calls us "A favorite quick-and-chic lunch spot for young hip professionals."
As good as the reviews are, we have been busy building a greater experience for our customers while still adhering to the tastes that put us on the map in the first place. Mangia is pleased to announce updates on our services, including:
-Free WiFi at our 23rd street cafe, perfect for business lunches or just checking your email while you enjoy one of our acclaimed paninis.
- Executive Chef Ferran Mallol’s new menu at our 48th street restaurant location, as well as full liquor selection, and a new view from our upstairs windows.
-The soon-to-be-launched Mangia Organics at 45 west 39st (212 921 9100) featuring all organic and/or sustainable/locally-grown ingredients.
- Our new bakery at our 57th St site (delivering to all 3 Mangia locales), offering mouthwatering treats and original desserts from consummate pastry chef Patrick Coston.
This of course, is in addition to our renowned antipasto bar, mouth-watering baked goods, hot soups, pressed sandwiches, and great service that Mangia earned its reputation on, all at an affordable cost to our customers during tough economic times. And don’t forget about the Mangia Cookbook, which gives away some (but not all!) of our special recipes!
But that’s not all: Times have changed, and it’s no longer enough to simply be conveniently located and delicious. That’s why in addition to Mangia’s delivery and catering services, we are also expanding our online presence. Find our daily menu on our website, and check out our Facebook and Twitter. Check daily for specials exclusive to our Internet friends and followers, including happy hours, food discounts, and the occasional Mangia giveaway.
Congratulations on the latest, and to the entire crew of Mangia as well.
YOU THE MAN, DAWG. WE LOVE YOU! LONG LIVE THE GRASSHOPPER WRAP KING!
:)
according to management, CasaLever is "still working out some kinks." it’s only their second week open so i guess that’s understandable enough. i think it’ll be quite fascinating to see however, exactly HOW they’re going to work out those kinks, cuz from where i was sitting, they have a whole lot to contend with.
i mean don’t get me wrong, you know i loves me some SantAmbroeus, but CasaLever isn’t quite the same (nor is it trying to be?).
anyways. sure i could go on and on and list each problematic issue one by one, but i won’t, cuz that kind of stuffs likely falls under "consultation" and ha ha ahaa believe it or not, it’s just not my job to tell you how to do yours.
but
seriously though, from one professional to another (yah, YOU– that’s reading this right now): it’s totally worth a trip for you to visit CasaLever as soon as possible— to see and experience all the things you probably shouldn’t do. and then perhaps visit again in a few months or so, simply as a great case study in how accurate is your erudite assessment, and how adept/astute your competition is.
luckily (?) there are a few really great staffers there at CasaLever. i hesitantly say "luckily" however, cuz—
sigh
really. really really truly. at this point, i am totally sick and disgusted to death by the pervasive phenomenon in this industry of underlings being more knowledgeable/proficient than their fucking authority figures. do some of you managers out there need to train UNDER your hostesses/waiters/runners/bussers? YES I THINK MAYBE YOU DO you stupid moronic cocksucking mutherfukkers. yes i get it, you’re super awesome at licking your boss’s anus or your daddy bought you your job or you flaunted your superfluous wharton degree in some dipshit headhunter’s face or whatever
but take your smug self-important uppity ass someplace else and get the fuck out of THIS industry for fuck’s sake already. yah i know, it’s not brain surgery and there are precious few jobs left where you can make enough money to actually reside in manhattan doing the work a trained chimp can feasibly execute, but please. you’re making the rest of us trained chimps look bad. even in your treasured custom tailored savile row suit. in short:
YOUR BLATANT INEPTITUDE IS PISSIN ME OFF.
oh whoops did i say all that out loud?
i meant to say: the misticanza salad with the poached egg and bacon "crisp prosciutto" was decent, as was the king-crab/sea-urchin crudo. the veal scallopine was eh and the "manila clams" pasta vongole was uhhh
different (especially since i’m pretty sure those clams were more like littleneck than manila).
enjoy!
yah so
afterward was a quick pop into MonkeyBar. it worked out great cuz after all the terrible things i’ve been hearing about MonkeyBar’s food, i so was not about to take an expedition to midtown to try and experience it for myself. but i love to see places with my own two eyes just so i can say i’ve been there, so it’s awesome that MonkeyBar is pretty much right around the corner butted up against CasaLever’s ass.
(and after CasaLever, i totally needed a drink anyhow.)
well. alls i can say is: fucking hell what a mess.
and i mean literally a mess my gawd CLEAN THAT SHIT UP can you? it doesn’t take much— just wipe the puddles and slop off the bar every once in awhile, throw away and replace the chewed up bevnaps, wipe down the bottles and face all the labels outward, get all that cluttery crap shit away from the goddamned terminal, and for heaven’s sake get rid of (or hide) those big ole ugly assed plastic waste bins.
geezus
oh FUCK did i just give away free "consultation" ??! gagh.
by the way— i didn’t spot no goddamned PXes, so what the hells is the point of even being here?!
i’m just sayin.
later, since we decided to stroll for a bit and look at the pretty buildings, we found ourselves in front of LeColonial.
awww remember LeColonial? how super duper hott it was, way back in the day? we couldn’t resist our nostalgia so we went in for another round.
and it still looks great.
it actually made me reconsider this thought that had popped into my brain in the midst of dinner at CasaLever ("ugh christ i would never ever ever open a restaurant in fucking midtown"). the fact that LeColonial has somehow maintained its warmth and charm after all these years was such an inspiration!
and the peoples on staff were very sweet, especially the bartender. i even managed to eat a whole plate of spring rolls even though i had absolutely no idea i was still hungry.
so hooray for LeColonial.
= "personne extraordinaire"