BryanZ
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Posts posted by BryanZ
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What about it? Seriously. There's something dirty chic about doing NYE in Chinatown. You mean like big banquet-style meal, or are there bars and things down there?
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Are D&Co's new 6pm-12pm hours new? I don't remember the place closing down at midnight every night of the week.
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I'm a little bit skeptical of that listing. It just seems like some filler page they just populated with PDT information.
Looking to celebrate your New Years Eve at PDT (Please Don't Tell) in New York? Be sure to sign up to the 'Notify Me' service to be the first to know about early bird discount NYE tickets the second they go online. Sign up for the New Year's Notification service HERE! We'll send you an email and/or SMS notification the minute PDT (Please Don't Tell) New Years tickets are added to clubZone.com.Even the language seems a bit, I don't know, generic.
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Umm, normal-sized. Portion size shouldn't be too much of a concern at any of these restaurants, either too big or too small. I guess Bread Bar, as I mentioned, is more small plates-ish
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Interesting thread. I don't say I envy your position of cooking for sorority girls, but if you're up to the challenge, more power to you.
I oversee student dining on an advisory and consulting level on my campus of about 6000 undergraduates. Here are some insights.
You cannot underestimate the importance of the salad bar. At our main dining hall, the salad bar is our primary revenue center. That's not directly applicable to you, but it shows how much a body-conscious campus loves its salad, morning, noon, and night. To add to your fruit bar--a great idea--also include yogurt and granola. When my crew and I were able to orchestrate the inclusion of a yogurt/fruit bar at the freshman dining hall, people were singing our praises.
If you have the ability to invest in a frozen yogurt machine, do it. It'll save you tons of stress and time on the pastry front, and college students, especially sorority girls, love the fro-yo. It's almost freakish.
Also, don't underestimate the role of vegetarian items in your rotation. If your vegetarian repetoire is strong there's no reason that you can't feature entire nights of vegetarian cooking. At the least, your best veg. items will be as popular as your best meat items. I guarantee that. Again, this plays to the "healthy eating" thing.
Fish is an interesting thing for college students, especially based on where you are and the make up of the student body. Some health-conscious students I know forgo all meats but love fish and eat it at every meal. Think mild, along the tilapia, mahimahi lines. Those will also hold up well to buffet style service. But this can also backfire, since you mention many students consider any type of seafood, "experimentation" and will systematically shy away from it.
Although your comfort food theme works well, don't be limited to that. Themed nights in general are a good way to present both familiar and new items. For Mexican night, have both chicken fajitas and tamales. For Asian night, have hotel pans of stir fried chicken and vegetables and a steamed fish option. For Mediterranean night, feature not only chicken (notice a trend here) "gyros" but also roasted leg of lamb. Within the realm of the familiar you're likely to have more luck in encouraging people to branch out.
PM me if you'd like to discuss this further. I've had 3+ years of experience in tracking the way college students eat. What they eat, when they eat, how they eat. We're a bizarre crew, frat girls especially.
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My friend just sent me this link to NYE at Cipriani.
http://www.cipriani-newyearseve.com/?gclid...CFQMsFQod53rZ6Q
She's no longer my friend.
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mukki, I'm much the same way. Raw apples are the ONE food that I genuinely avoid eating. Nevertheless, the mere presence of the sauce, along with the other ingredients, makes the dish very enjoyable.
Honeycrisp apples awesome are were what MSB was using. Not sure if they still are because the season is largely over and they've been very difficult to find over the past few weeks. I use them in a lot of my own cooking but have found fuji apples to an acceptable substitute.
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Or perhaps deconstructed then made back into "caviar."
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Completely different restaurants. Look at the online menus. Upstairs is prix fixe, downstairs more small plates-ish style.
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I actually just received a PacoJet on lend ("Cooking" thread will be coming). Not sure how that's at all related but I'm excited. It, umm, travels well, so I can get by without the induction hobs.
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I would love to host at my house, but I do not yet have my own housing, so my family will be there. And that's lame. Not quite as lame as drinking Bud Light in a friend's basement or apartment on the UES (I have friends who live up there, too), but that's not optimal. I need an EV loft or need to become a kept man to get that apartment overlooking Central Park or just need cooler friends. Gotta work on that.
NYE is definitely amateur night, hence my not wanting to go out to a prix fixe meal per se. Something like Momo would be cool and more my scene but again there's the price.
Is PDT doing anything special or will they just be open? I can't imagine it's the latter, but if so I'll just camp out there with some friends. That more than works for me. 24 hr K-Town BBQ may also be in order.
The whole driving to Canada was always a fun option when my friends and I were underage, but now that we're old and stuff and the dollar is getting pummeled there's not too much benefit. As an aside, we're going to the wonder that is Atlantic City in January on the 2nd, so that's the "trip" side of things.
So that's a lot of irrelevant personal information. Thanks for the suggestions. I'll see what's going on in the cocktail bar world and perhaps build around that.
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One usually doesn't think of production on that scale when putting out crafted cocktails, but it sounds like a very interesting and well-planned event. Alas, the whims and unique schedules of your guests are the crux of any large scale caterer or event planner, but I don't see how such a cool bunch of people couldn't have a great time in such a cool space.
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I think it's more difficult to debate JR having 3 stars or not since most reports out there quite glowing. Of course individual data points such as yours are valid, but, within the context of everything I've read about the restaurant at large, thee stars does not seem at all unreasonable. It was built as a three star restaurant and seems to have succeeded in that aim. More striking that JR receiving three stars is GS not receiving three stars, in my opinion.
I do think, however, that we're very much on the same page re: Picasso. I suppose the setting is quite compelling--art and fountains--but it's the food, its consistent execution, and its creativity that should factor in the most.
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Anything special going on there? I'd love to rent the place out and just cook for friends in that sweet little space and nifty kitchen but something tells me that'd be out of my price range.
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Tailor isn't really for most parents, as much as I like the place.
Tabla v. Bread Bar are really different restaurants. BB is Indian food with a slightly American approach and good ingredients. Upstairs (Tabla proper) is New American through an Indian lens. Get the difference? I prefer upstairs. doc is right, though, any USHG spot is perfect for parents, as is lunch/brunch at Perry St. It's cheap enough that you can pick up the tab yet still treat them to a fantastic meal.
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I feel rather pathetic turning to eG for NYE ideas but seeing as I don't have any viable ideas I'm asking you all.
The prospect of me sitting in a friend's basement in suburban New Jersey make me want to kill myself. As does the prospect of paying $100 for an open bar at some shitty sports bar with my friends. As does the mere thought of going anywhere from like 30th up to 60th streets. Noticing a trend here?
I also don't particularly want to pay lots of money for a meal that will be worse than I can get a day earlier or a day later for half the price. And I'm certainly not staying home with my family, that's what Christmas is for.
Sorry for the bitching.
Does anyone have any ideas? Momo Ssam would be right up my alley, but I can't swing the $300 with all the other dining I'm doing. Bite Club also sounds very interesting, but it's also a little out of my price range. I'm trying to think of something that'll be like $100ish, not necessarily with food, but for drinks/a cool place to be. Are any of the good cocktail spots not closed for private parties?
Thanks for the help.
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There's a pretty nifty revolving bar at the Marriott in Times Square. People love that stuff.
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Psh, if you must.
In all seriousness though, a 6 course late lunch at JG is about as good as you can get for daytime dining in NYC, so you certainly got that right. Just don't order the noodles at Momo proper or, at the least, share with someone. Focus on the other items.
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The obvious answer is to have two (or even three) dinners. Here's how I'd swing it.
1) Shake Shack for a Shack Burger and small custard.
2) Burn off those calories by walking the 300 feet to EMP. Order the Gourmand.
3) Post-dinner drinks at Flatiron Lounge.
4) Late-night dinner at MSB.
That is about as good as you can do for eating in NYC right now. In fact, I may do the exact same when I'm home for the holidays.
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How did the presentation/serving for all these drinks proceed? Very small pours or did people just try a few?
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Wow. I think that's a first.
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That was the sweetness.
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I feel used.
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Quality in desserts, unlikely. They're simple, component-driven items.
Quality of experience, likely. Will makes the experience, as he did at R4D. It depends if you're looking for that kind of thing. Some people won't be (i.e., the shops daytime patrons), so no loss.
PDT (Please Don't Tell) -- St. Marks Place.
in New York: Dining
Posted
This drink sounds so spectacularly delicious.