Megan Blocker
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Posts posted by Megan Blocker
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I believe it's exactly the same menu.
It's also apparently just about as difficult to secure a reservation.
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.
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IMO, it doesn't reflect well on either of them, playing it out in the press like this.
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...
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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!
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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.
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I guess I still have this pet peeve from my table waiting days, but it bugs the crap out of me when someone does not order a drink (lemonade in this case) and then proceeds to make their own by ordering a LOT of lemon with their 'water' and extra Sweet and Low. Customers have asked me for bowl after bowl of lemons for their 'water'. Sheesh...buy a damn lemonade!
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!
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I can't remember who puts it out, but there's an annual anthology titled something along the lines of "best food writing of 200x". It might be woth checking out.
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.
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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?
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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:
Eleven waiters, captains and busboys of 88 Palace Restaurant, on East Broadway, sued their employers for taking one quarter of their tips and paying below-minimum wages. In Heng Chan v. Sung Yue Tung Corp. (a/k/a 88 Palace Restaurant), U.S. District Court Judge Gerard Lynch ruled on Feb. 1 that the 15 percent “banquet service charge” – an extra gratuity commonly charged in Chinatown restaurants for large parties – is a tip and the employer may not pocket the sum. Lynch's opinion said the customer often assumed the extra charges were tips for servers. The workers were awarded close to $700,000 in back compensation.Click here for the full text.
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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!
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Possible methods of enforcement range from honor system to death penalty.
Ooooh, I volunteer!
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the new Beatrice Inn is most certainly primarily a bar. in fact, it's only about the scene. edit: I've never seen anyone eating there. not since the reopening. it's hipster central though.
the problem is ReBar doesn't seem to classify as a scene.
and Manhattan bar-going folks aren't traveling to Brooklyn just to hit a place that appears to be a cross between Lotus (not the MP club) and 1492. I likened it to Grocery cause I find it highly likely that it's simply a similar case of ballot-stuffing by people in its neighborhood.
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...
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its some Grocery style episode. (it was a readers' pick)...
ReBar is some tapas joint in brooklyn with free wifi.
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.
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Actually, for purely selfish reasons, I'm HAPPY that Death & Co. didn't get more publicity.
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?
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The best one is: Best Re-Opening, Russian Tea Room, beating out Le Cirque, Picholine, Tasting Room, and The Waverly Inn.
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.
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An update, courtesy of Gawker:
obviously i was shocked to come home from the time out awards last night to find out that not only was i not the best new chef in new york (congratulations mike anthony!), but i was also a wanted criminal. as of this morning, at least i can say that one of those statements is not true. after speaking with the police from several precincts and my lawyer, i can say that there is no warrant out for my arrest, nor is there any complaint currently filed against me by marco rivero. more importantly, i want to say that the accusations made against me by mr. rivero are ABSOLUTELY NOT TRUE. -
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?
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Ouch, indeed.
To add some substance to an open-ended phrase used by Neroni - the "irreconcilable differences" here were those between the owner of a small business in a highly competitive industry, seeking to provide a livelihood to his employees, a pleasurable dining experience to his customers, and a living for himself and his family, on the one hand, and a self-absorbed chef with very little interest in the long term viability of the business, on the other.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.
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I do nothing after the party but sit with a glass of wine and enjoy the moment of feeling like I did something very nice for my friends...
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...
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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!
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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.
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The last time I ate lunch at EAT was about five years ago. At the time I believe they were charging something like $16.00 for an egg salad sandwich. They must have eclipsed the $20.00 plateau by now.
True...but still good for window-shopping/people-sighting, you see.
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Eli's (80th and 3rd) does them, too - veal, chicken, and, I think, fish.
ETA: And they're fresh, not frozen.
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SHOPPING!
Bagels and chocolate croissants in the apartment, followed by a long walk down Madison Ave. to satisfy my pre-teen daughter's shopping angst. We'll likely hit Mars 2112. Chinatown this evening.
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...).
Balthazar
in New York: Dining
Posted
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...