Megan Blocker

I think we're focusing on Niman's philosophy (and Chipotle's ability to market that philosophy and make a profit doing so), rather than the flavor of their meat, which is a possible topic for another thread, definitely. The question is, can Puck do something along those same lines?

That's an interesting parallel, definitely. I'm familiar with Chipotle's relationship with Niman; do they have similar producers lined up for the chicken and beef they serve?

I think Mr. Puck is a great pitch and idea man but not long on logistics. Remembering stories on his from his early days and how he would buy a lot of the ingredients himself from small shops ETC. Great for one or two units but would never work for what he runs now and I think he is still stuck in that mentality. He may just hand off other aspects to other people and that can work. It sounds more of jumping on a bandwagon for publicities sake than a well thought out plan. Regional availability and pricing will certainly be the smallest problem. Especially at his flagship units as I would think they consume a lot of product to meet demand. Again it does not sound like something he has spent years thinking about. He does not mention new “partnerships” with farms or suppliers and to me that would be a selling point. ← Mmmm, interesting. My thinking is that he must have a staff that helps him think of these things, in order to run as large a business as he currently does...

According to Gawker, there may be hope yet for D&Co. and other East Village nightlife... Accompanying the piece, an appropriately heroic photo of the Governor. ETA: Or inappropriately heroic, I suppose, depending on your point of view.

Are delivery people paid like waitstaff? In other words, are their wages permitted by law to be lower, since it's assumed they make a certain percentage in tips? I didn't think so, but this topic has me wondering... That said, I'm interested to see how this unfolds. Given our (or, at least, MY) dependency on food delivery in this city, a burgeoning union could have some interesting consequences. I wonder if they'll garner more or less sympathy than the MTA workers did during the strike in 2005?

You think? I find it hard to believe that someone with a large business that's been relatively successful for a long period of time wouldn't think about this stuff...he may have come to conclusions that differ from yours, but I can't imagine he hasn't at least researched it. As someone said up-topic, it's not like he's on the cutting edge of the trend and hasn't had time to think it through... ETA: That "someone" was the NYT Op-Ed.

Everything looks great, as usual, Nishla. Quick question - how is pericatelli different from bucatini?

I do not know Ingo Maas and cannot comment on his book or his talent. I assume the book is about his Marriott cooking or maybe about Middle East food as there is nothing called Dubai or Emirates food per se! However, what I can say is that the Marriott in Dubai is not and has never been on the Dubai culinary map. Their only restaurant worth an entry would be their steak house and that's about it. So good luck on the new book to join on the shelves endless other books. T'seems the trend started with the Jumeirah food book is picking up speed in sunny Dubai. Now, I brace myself for a deluge of other hotel chefs producing books ad nauseum. ← The book is really a product of flavors and ingredients from the Middle East mingling with Western haute techniques, more or less. The photography is quite stunning, though I haven't made anything yet. Plan to soon, and will keep you posted on the results. Interesting to hear your opinion on the Marriott's place in the culinary world out there...

I just did this! I ate at The Bar Room at The Modern a few weeks ago - I was taken out by a vendor. I happened to glance at the bill when he signed it, and saw that he'd left a $5 tip on a $130 meal. I pretended to go the ladies' slipped back, and dropped another $20 bill on the table (I would have preferred to leave a couple more, but that was all I had in my wallet.). The maitre d' caught my eye and winked - our service was excellent, and I am so glad I caught it.

I imagine it would be an excellent base for a sweet risotto, something I've been meaning to do for ages...maybe this week!

Don't know if his restaurants qualify as good or bad according to the experts here , but Ingo Maas, the executive chef at the J.W. Marriott Dubai, has put out a new book on Arabian cuisine, written with his sous-chefs...you can see a couple of photos over here!

There are very few cookbooks I feel lend themselves to being read like literature (not like it stops me when they're not), but they come along once in a while (The French Laundry Cookbook comes to mind). My latest discovery is New Arabian Cuisine, a book by a team of chefs from the J.W. Marriott in Dubai. Led by German chef Ingo Maas, they've put together a gorgeous book full of incredible photos and what look like some exciting recipes. I came to know of the book through one of those cool eGullet opportunities; Chef Ingo was in town to check out some New York eateries, passing through on his way to a Marriott convention in San Fran, and got in touch about cool places to eat in NYC. We had dinner and got to talk about the book and I learned about his background, which is a pretty neat one. He grew up in Germany, and when he was 19, his uncle told him that Singapore was the place to be. So young Ingo packed his bag and moved there - no job, no place to live, and, most important, no visa. He stayed for a little while and then headed to Australia, where he got a work visa and started working as a cook, then a chef. A few years later, a call came from Dubai, from a chef who was also a fellow German. Ingo headed for the Middle East 17 years ago and hasn't looked back. The recipes in the book reflect a cuisine he's honed over many years, one that blends regional Arabian flavors with classical Western techniques. The book ends with a series of tiny bites, canapes created for the J.W.'s endless cocktail parties, which really jump-started Ingo's thinking about this kind of food. Not for begginers, the book is full of recipes that assume you know basic methods for steaming, roasting, and so on, but this is one of the things that makes it read so well - the recipes are not pages long, but instead evoke a clear idea of the finished product. And the photos - oh my word! They were all taken on the roof of the hotel, next to the pool, in the brilliant Dubai sunshine. The food is haute and therefore stylized by definition, but the sunshine keeps it from feeling like a studio product. I asked Ingo what his favorite recipe is, and he told me that it was the tlitli with the mushroom ragout, because it's also his daughter's favorite. It's first on my list to try, and I think you can see why... Then again, the duck carpaccio looks pretty good, too... Pictures shared with the permission of Marriott International.

Ditto...they also play off the hood a bit...

I think Bryan and I were at the Borough Market at the exact same time...too funny! ETA: Though our dinners at St. John were a couple of days apart... ETA Again: And ditto that on tea at The Dorchester.

I know, I know, I'm a freak. Mine is...cheese. I have begun to really appreciate it (had a triple cream at Otto last week that was unreal), but I am not a big fan of the cheese. Yes, I like it in and with certain foods, but cheese by itself, or on a cracker? Mostly, no thanks.

These are the three I would pick!

Holy crap that beef looks good! Chufi, can you elaborate on the sticky-rice-in-the-microwave-method?

Every time I peek at this thread, all I want to do is have dinner in that garden...

Go, MizDucky! This is fantastic - congrats on the writing and the weight loss...I'm so happy for you on both fronts! All this Asian food is making my mouth water...

To be fair, I have not had too many horrendous dining experiences with kids (most recent I can recall is an extended tantrum at a Greek restaurant, exacerbated by a parent who kept threatening removal and never following through). People tend to know where it is and isn't appropriate to take children. That said, their definition of "horror story" may vary from mine - what seems incredibly irritating to the point of distraction to me may be small potatoes compared to what restaurateurs deal with on a regular basis.

A few signs of life...the scaffolding is down, and it looks like the windows have been replaced...could they be opening soon?

So people with kids have a right to cancel at the last minute, guilt-free? Not sure I agree with that one...while canceling was probably the right decision for davecap's family, that doesn't mean it doesn't affect others. That said, the person on the phone really should have been more pleasant. A gentle reminder that canceling at the last minute hurts business and that five hours' notice is greatly appreciated? Fine. Rudeness in the hospitality industry? Eh, not so much.

Gawker weighs in on Bruni's hotel special with a multi-editor chat...

I do have to agree with Tupac on the issues with seating...only once have I been to Degustation and been seated on time. However, I think the size of the restaurant is the problem here, not the reason it should be better. With so little margin for error (people who linger over their food have a huge impact on those waiting, percentage-wise, plus there's nowhere to stand), it must be hard to figure out the bookings. That said, it's been open for almost a year now (right?), so I would expect far fewer kinks in the system, and they don't seem to be dissipating. On the food, I have to disagree (mostly). The scallops (admittedly I last had them in August) were among the best I've had (yes, simply prepared - they're doing a different prep now, I believe - but fantastic product to start with), and the pork belly is a favorite of mine (did you try it, or just the lamb belly?). The dessert, I agree, is less impressive. I do love the foamed Greek yogurt with the tatin, but that's about it.

I'm with BryanZ on this...go with either room at The Modern. Nougatine is fine, but I've never had a great experience there. On my last trip, a waiter dumped a glass of water on me in passing and didn't apologize. The food wasn't stunning, either.