79 replies to this topic

[foodgeek]

I ate at Beyoglu last night, and we enjoyed it very much.  More later.

I liked it too, but we went a couple of days after the NYT review and the owner had an oddly shaped chip on his shoulder. He made us (me really) his personal project, and went into three 20 minute lectures on how his food is supposed to be eaten (ordered), despite that fact that the place was packed and he was busy. He only got to the point in the last lecture, while the info would have helped before we ordered. I understood where he was coming from since if he had told the critic what he told me...he would have wound up with teh article he woudl ahve wanted written. But...im not in the food business, so he made a bad call. :)

I wonder if any of that made sense, LOL. :)

Did u try the octopus? yum :)

[SteveW]

Steven, what immediately caught my eye, when I saw the book cover, was where's the "A"(Steven A. Shaw) in your name! I thought using the "A" in your name, for your published work, would make you stand out more. Just a thought.

-----------------
Steve

[tommy]

Steven, what immediately caught my eye, when I saw the book cover, was where's the "A"(Steven A. Shaw) in your name! I thought using the "A" in your name, for your published work, would make you stand out more. Just a thought.

i think fat guy didn't want to be confused with "steven a. shull," who penned the riveting Explaining Congressional-Presidential Relations: A Multiple Perspectives Approach (Suny Series in the Presidency.)

[Bux]

The scary thing is that if you mean it there will be at least eleven eGullet people over later to help you. Be careful what you wish for . . .

well in that case i need to enter three years' worth of tasting notes into a database, and i'm also behind on vintage research.....
this kitty litter really needs to be scooped through, too....
oh, and i really should pay my visa bill in full this month--$483.77....

Be careful what you wish for ...

Have you noticed how many of the posts in this thread are helpful to Fat Guy. Did you count the ones that even try? Are they as numerous as the ones threatening law suits.


You're going to end up with a dozen members tasting your wine, thumbing though your check book, commenting on your visa charges and looking to play with your ... uh, cat.

[Rail Paul]

FG -

You're looking to produce a list of restaurants in New York City (or Manhattan only?) which either:

1) opened

2) closed

3) significantly changed menu styles (Bid to Bid Brasserie)

in the year 2002?


Let me see if I can start a list tonight on the subject in a new thread

[Fat Guy]

Rail Paul, as always I worship the ground you walk on. Thanks also to Jayask and the other helpful commentators here. Bux, the reason I'm not posting my list is because I haven't started making it. Read the title of the thread!

[Charles Smith]

I would add to the list of thing to list:
new chefs at old places, (can't think of any)
interesting stuff upcoming (Katy, the Batali/Bastiniach pizza joint, the food court at AOL TimeWarner (Keller, Ginza Sushi-Ko, JG, etc.)
trends that died
trends (panini)

[Fat Guy]

Trends. Good thread idea.

[Bux]

Bux, the reason I'm not posting my list is because I haven't started making it. Read the title of the thread!

Odd, I could have sworn you said:

The last comprehensive manuscript update I did was in April of this year (2002).

You did say manuscript update, not proposal update.

[tommy]

my take on this:

fat guy's book has a bunch of restaurants listed in it.

this list will remain.

fat guy wants a list for the book that will list any recent openings or closings that might be noteworthy. certainly closings of restaurants in his book would be of great concern.

if anyone knows of any openings or closing, provide those restaurants to fat guy.

easy-peasy.

[hollywood]

Maybe at the conclusion of the book you can put the word: Fin. (Just trying to help.)

[Beachfan]

I don't know when Jewel Bako opened, but it's worth inclusion (even if it's a little overrated on this board).

[Jinmyo]

Will there be pretty pictures?

Is Momo in it?

Are there any chef interviews or comments?

Is Momo in it?

Will you have an update feature? That is to say, at the conclusion of the book (after "FIN") have a page describing fatguy.com and how to access updated information? And actually update the information on fatguy.com?

Is Momo in it?

Will there be pretty pictures of chefs in it?

Is Momo in it?

Will there be pretty pictures of Momo in it?

Is Momo in it?

[Fat Guy]

Tommy, thanks for that elegant summary.

Jinmyo, to address your questions:


Q: Will there be pretty pictures?

A: What, you don't think that cover photo is gorgeous? What's the matter with you?


Q: Is Momo in it?

A: Momo is in everything.


Q: Are there any chef interviews or comments?

A: Who gives a damn what they think? (Plotnicki, 2002)


Q: Is Momo in it?

A: Momo is right here sleeping. How could he be in a book?


Q: Will you have an update feature? That is to say, at the conclusion of the book (after "FIN") have a page describing fatguy.com and how to access updated information? And actually update the information on fatguy.com?

A: This is something I've proposed to the publisher. We'll see.


Q: Is Momo in it?

A: No.


Q: Will there be pretty pictures of chefs in it?

A: No.


Q: Is Momo in it?

A: Yes.


Q: Will there be pretty pictures of Momo in it?

A: No.


Q: Is Momo in it?

A: No comment.

[awbrig]

who is momo?

[Fat Guy]

Behold:

[awbrig]

look at that tongue?!? must drive the female dogs caraazy!

[Fat Guy]

He's missing some equipment but he tries his best.

[Leslie Brenner]

Congratulations, Steven! It's a great idea, and it looks beautiful. I look forward to tucking it into my carry-on on my next trip east!

[Fat Guy]

Thanks, though I must confess the idea was not mine. The original book bearing this title was compiled and written in 1993 by Peter Kump. The original publisher did the book for some other cities as well. A couple of years ago Ten Speed got together with the old publisher and decided to recreate the series on a more ambitious scale, though in the case of the New York guide their choice of a new author was certainly a lesser one. As a guidebook and part of a series the format is quite constraining, so those hoping to see a deeper expression of me in a book form will have to wait for something a bit more narrative. Still, I've given this one quite a bit of effort and I hope it will find an audience.

[macrosan]

I've forgotten when Gordon Ramsay is opening in NYC, but is that within a time frame which is relevant to the book ? If not, it could be a great teaser for a sequel

[Nick]

Q: Will there be pretty pictures of chefs in it?

A: No.

Will there be any pictures of pretty chefs in it?

[Fat Guy]

If you give me a list of pretty chefs I'll visit them in order to evaluate their potential for inclusion in the volume.

[Bux]

Bux, the reason I'm not posting my list is because I haven't started making it. Read the title of the thread!

I've given this one quite a bit of effort and I hope it will find an audience.

[Jinmyo]

If you give me a list of pretty chefs I'll visit them in order to evaluate their potential for inclusion in the volume.

Jacques Pepin.

[Nick]

Jacques Pepin.

Jin - I was refering to women.

[Robert Nesta Marley]

steve, atlas is re-opening in mid-october.

will your book include any wine list or wine director references?

[Fat Guy]

will your book include any wine list or wine director references?

There are some references but it's not the focus. I did try to propose that book but all the publishers I queried rejected it.

[tommy]

steven, will your book include any references to me?

[Fat Guy]

I haven't written the acknowledgments yet, but if you play your cards right maybe we'll get you in there.