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nypork

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    NYC
  1. I'm a chef at a tapas place in NYC that has been open just a year and we just had our biggest day yet. I think the small plate and quartinos of wine model will boom in these times. There is nothing over $15 dollars on my menu and many around $10-and I must say I'm can be generous on portion. The one thing I have noticed is volume of business on individual days. It seems like everyone is saving up for the weekend, while Fridays and Saturdays are usually the busiest days, now they just totally eclipse the business we do earlier in the week.
  2. you also need to name your restaurant, silly...so we can like, try it, and like, see for ourselves...and.... how about a link to the article? ← There are lots of reasons for maintaining ones anonymity when posting on this site. Usually because some things are said here that would never be said in public. ← Oh, I'm very public about my thoughts on this.
  3. you also need to name your restaurant, silly...so we can like, try it, and like, see for ourselves...and.... how about a link to the article? ← Wel I wasn't too sure about the policys of posting my restaurant but it is called B uceo 95. As for posting a link to the articles I personally don't like the idea of directing traffic to those hacks.
  4. I guess I just need to name the magazines who have the questionable content, it'll make me feel better- Time Out NY and New York Magazine. So buyer beware.
  5. So here is another little update. I guess being in NYC and being noticed should satisfy me. However the low standards of editorial really gets my goat (I was a low level editor for some things at one time so I think I have some knowledge of what goes on in publishing, but this baffles me). So here I am alerted that another weekly mentions me in their backpage listings today. Whatever a little capsule, but hey my name in print for the first time as a chef and it is not the police blotter, I'm excited. Then I read it. Here they call my food imaginative tapas(awesome) and then proced to name thin
  6. I'm currently working as a Chef in NYC but have been thinking of going to Spain and working in Barcelona. Has anyone done this, was it easy, how was the pay, how did you fit in, any info you can give me would be great-Thanks
  7. Some questions the answers to which might make a difference: 1 - Does the review just mention some items that have been off the menu for two months, or is it based entirely on outdated information? 2 - What species of publication carried the review? Magazine, newspaper, online . . . ? 3 - Did the restaurant publicize the chef change or keep it quiet? 4 - Did the reviewer or someone at the publication contact you for fact checking? ← 1. The review definitely mentions outdated menu items as well as current items-the thing is the current items had positive feedback and the old the negative. 2
  8. I wonder how long you(or an editor) generally holds on to a review before it gets published. And what kind of updates you make to a review before publishing. I received a not so flattering review this week. While I'm not going to cry about it, i agree with some of their no food related points, but I do have a problem that they mention stuff that has not been on the menu for at least 2 months. I took over the restaurant 3 months ago and gradually changed the items to where I felt fully confident in presenting and am kind of proud of. I mean the customers like it,they tell me the food is better
  9. I believe Chang has developed such a large ego,which seems to work for him, that he intentionally thinks up of things that will piss people off and cause a debate, and in the end he gets off on it. As a cook who has worked in a popular open kitchen, I must say flash photography does get on your nerves, to the point where I had to ask customers to cool it or go flashless. This is not based on anything my friend said about his personal experience with the prohibition:1. Maybe, in a restaurant the size of my closet, Chang & Co. feels that the size of a DSLR capable of taking decent non-food
  10. I just got finished working in a open kitchen and there was a test of restraint from swearing and getting loud being that customers are two feet in front of you watching your every move. Needless to say i have learned to act more civil in that environment and it has carried over to my new place. It's kind of nice to act somewhat civil in this life as a cook and speak intelligently. However I do think that the English/Spanish influence does provoke more swearing, not so much in an angry way but as far as I have heard, every native spanish speaker knows english cuss words and every native englis
  11. I second that-as a cook in a open kitchen, I have a lot of interaction with customers-when I ask how their meal was, if they say "well a little to salty, to dry" or whatever, I tell them they should of sent it back-and the look of amazement in their eyes when I suggest this baffles me. Tell someone you don't like your meal, especially if you are dropping the coin that a 4star warrants. Personally, as a cook, I want to know if I sent something out mediocre. ← Okay then, since I'm the guy that started this, let me ask you a question. If I came in on a busy night, and you had some 4-star dis
  12. I second that-as a cook in a open kitchen, I have a lot of interaction with customers-when I ask how their meal was, if they say "well a little to salty, to dry" or whatever, I tell them they should of sent it back-and the look of amazement in their eyes when I suggest this baffles me. Tell someone you don't like your meal, especially if you are dropping the coin that a 4star warrants. Personally, as a cook, I want to know if I sent something out mediocre.
  13. nypork

    Razor Clams

    Grill them, then douse them with some salsa verde
  14. I need a place that isn't to pricey and will cater to some finicky eaters(ie southwest food isnt their thing) Thanks
  15. I live a block away from whole foods in the TWC, so 99% of my shopping is there. I feel blessed. Unfortunately I tend to impulse buy more than I need.
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