Megan Blocker

So, Balthazar's tenth anniversary is coming up next week...guess that means Pastis' isn't too far behind, eh? Seems they're handing out free champagne (Balthazar = 16 magnums) to celebrate the occasion...the details: Woohoo, free booze! Whoever goes, please report back on whether it's totally nutso with people clamoring for free champagne. Frankly, I wouldn't mind a bottle of champers with some oysters right about now. Mmmmm...

Very true. Though, from what I've hear, they have more cancellations at lunch, so it's a better waiting list to join...a few of my friends have eaten there that way on short notice.

Exactly, no one benefits - which, again, begs the question - why on earth would Rivera make such a giant public fuss over $1,000.00? Fire the guy and let it be done. Seems like a pride thing more than anything else. I certainly can't believe it's going to help him find a new chef or attract business to the restaurant...

I, for one, am eager to have something like this further uptown, even if Columbus Circle is still a bit far from my digs here in Yorkville. I will definitely be in for a late dinner this week or next to see how things are going...promise to report back!

In my high school cafeteria, they set out boxes of cereal, rather than the big plastic dispensers we had in college. This meant that every new set of boxes set off a rush to grab the prizes...I am proud to say that I am the (slightly bruised) owner of a full set of Toy Story figurines culled from boxes of Cinnamon Toast Crunch.

Wait, what? That sounds amazing! ETA: Oh my.

That just seems like so much effort. Perhaps the next time one of us encounters this we should give them a little lesson on ROI...this is how much your time is worth, and this is how much time you spent making your fake lemonade. Is it really worth X, or do you think you might just want to BUY ONE next time? Hee hee!

To Geoff's point, I believe he is referring to this series, edited by Holly Hughes and published by Marlowe. These are an excellent survey course (if you will) in food writing - they run the gamut, from resto stuff, home cooking, and the more ephemeral bits and pieces. They're a great way to read, say, a local Denver writer that you might not otherwise hear about. I highly recommend them, especially if you're looking for a path to larger works.

Personally, I just wonder what the restaurant thinks it has to gain here. The $$ amount seems paltry compared to the potential bad press and consequent sketch factor that could arise. Though in that thinking I could be violating the cardinal rule, mentioned above, that no publicity is bad publicity. But I don't know that I'd want to go to a restaurant where I would spend the entire meal convinced of the tension in the air. Has anyone been to Porchetta since the news broke? Are they open?

An article on CityLimits.org traces the Saigon Grill and Ollie's strikes back to their roots, a court ruling in favor of some employees of 88 Palace on E. Broadway: Click here for the full text.

Certainly not every night - I would miss it, surely. But having someone available to whip something up those couple of nights a week when I get home at 8:30 or 9:00? Heck yeah. And I'd love having someone to send to the grocery store for me...oh, joy! Greenmarket is one thing, but the grocery store on a Monday night? Eek!

Ooooh, I volunteer!

I was going to say...maybe it's that Brooklyn is represented well in the TONY Eat Out pool of voters. Good points, Sam, above...

Ah, good point. Silly readers. Re: ReBar...interesting. Looks like it's a multi-purpose spot, with coffee, a bar, music, wifi...maybe we should send johnder for a scouting mission.

Fair enough! Has anyone been to ReBar? Is this a justified snub? Or are TONY's editors pulling a Sneak and trying to hide their booty, as it were?

You're meaning "best" as "most puzzling," Marc? Count me in on that one. It's certainly a notable re-opening, but Best seems a stretch, I agree.

An update, courtesy of Gawker:

Time Out NY announced the recipients of its annual Eat Out Awards last night...highlights include: Readers' Picks - Best Splurge: Per Se - New Bar of the Year: ReBar Critics' Picks - Best Changing of the Guard: Daniel Humm, Eleven Madison Park - Best Place to Stalk the Chef: Degustation - Most Hypeworthy: Momofuku Ssäm You can see the full lists over here. Our own discussion of Momofuku Ssam's hypeworthiness has been going on for quite some time...any other thoughts about these picks? Anyone else upset that Death & Co. didn't get a nod for best new bar?

Ouch, indeed. Misappropriation of funds, adding sandwiches to the menu...it's all about the same, isn't it? I agree, John - this kind of drama doesn't draw people into the restaurant even as it raises its profile.

Yes, yes! I think of parties where I feel uncomfortable and find some common threads: -Host/ess cleans up constantly. Uses plastic cups and then walks around with a trash bag cleaning up during the party. (Are we in your way?) -Guests are asked not to drink red wine or eat certain items outside a small area. (If you are worried about your rugs or furniture, why serve red wine or drippy stuff?) -Guests are left sitting alone while host/ess cleans the kitchen, loads the dishwasher, etc. Stacking and rinsing and soaking silverware is one thing. (Guests are an afterthought.) -Guests who are allowed by the host/ess to dominate conversation. (Good Lord, don't get me started.) Whew, I'm Blabby Fabby today! ← I have many of the same pet peeves, but must make a plea in my own defense as someone who does occasionally clean during a party - it is only because I have, quite literally, about 4 square feet of counter space, and no dishwasher. So washing some dishes here and there is the only way to clear space to set out more booze, the next course, whatever. Sometimes I hide dishes in the bathtub, but sometimes I do a little mid-party washing up. Sorry! For me, the hardest thing about entertaining has been getting over the fact that my apartment is relatively minuscule. Once I realized that guests don't care that they have to help me move the table into the living room once cocktail hour is over, I became much more comfortable having people over and letting them help set up for dinner once drinks have been consumed. As has been said up-topic, it's all about the right guest list...

Jennifer, I am very much looking forward to spying on your life this week, especially given the new kitchen situation. Are you going to do the big reveal here, or over on your renovation topic? Can't wait!

Seems a new Bruni identification poster has sprung up in kitchens around the city...have a look at it here. Apparently, some of Frank's pseudonyms/accomplices include: - Arthur Kirk - Robert Fox - Anthony Vallek Or so it seems, based on the fuzzy camera phone photo. The poster also includes a current photo of the man himself.

True...but still good for window-shopping/people-sighting, you see.

Eli's (80th and 3rd) does them, too - veal, chicken, and, I think, fish. ETA: And they're fresh, not frozen.

Hope you caught a bit of the UES flurries this morning, Dean (a bit of winter magic, just for you) - and enjoyed your walk down Madison. That's one of my favorite strolls, and it includes some good food stuff, depending on where you start (Maison du Chocolat, Lobel's, EAT...).