abola

Most often then not, anyone who builds a restaurant from scratch, will face inevitable delays..... After usual long lease negotiations, which can and do fall through, there are design and engineering issues, obtaining various permits from the NYC dept of buildings, ( the hardest, most lengthy process ) , approval for a liquor license, the list goes on and on. We set goals and push to meet them.

I have to say this place rocks. The octopus appetizer is top - notch.... perfectly cooked and then nicely charred on the grill, accompanied by a lovely salad. The whole dish is perfectly balanced--great acidity, seasoning, and textures. Great neighborhood restaurant.

Grant, Wishing you a speedy recovery. You have enormous passion, energy, and drive and will overcome this. We will see you in New York in September........ George.

I agree with your assessment. If Cuozzo has never heard of tonka beans before or several of the other ingredients he mentioned, I wonder where he has been and what he has been eating? That is one of the most ridiculously biased and ill-informed pieces of food journalism that I have ever read. ← Boy oh boy. Mizuna and maitake mushrooms- how "obscure". I just saw mizuna and maitake mushrooms at Whole Foods. Perhaps soon they will even get fda approval and sell those tonka beans next to the vanilla. Cheers Mr. C..................?

Fatguy, I have to say I disagree with you. Starchefs put together an amazing group of the most creative, talented, and skilled people in the food world and presented it for the first time in New York City in a grand scale. Worked tremendously hard at it. Could some things have been done better? Yes, and they will next year. As far as generating new ways of thinking, were you present for the demos by Albert Adria, Jose Andres, Wylie Dufresne, Paul Liebrandt, Sam Mason, and Josh Dechellis? All respect due to other food alliances, and maybe they should bring aboard in future the chefs that this congress brought.

Alex is one of the most talented chefs in the city. I agree with Sneakeater that no one else in the city is cooking food like his. It is unfortunate that the dining room decor isnt on par with other serious restaurants that charge the same prices but hey, there are reasons for it. Go there and pay attention to what is on the plate,it is simply delicious and forget about what is around you. Cheers Alex.

if you are still in Roses, try SnackMar- Las Golondrinas. It is right across the street from Rafa's . It is casual, tapas but with bulli spirit. We were sent there by Ferran, the chef used to work at elBulli. Book Rafa's upon your arrival there or arrive early and you will get a table. Enjoy!