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M.X.Hassett

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Everything posted by M.X.Hassett

  1. Great start to a great new feature bravo. This interview gave new perspectives and insight into Starwich following Steve’s ARTICLE. It also raised a number of concepts that will be interesting to discuss with Spiro in the upcoming Q&A. The emerging market of “Quick Upscale Restaurants” is a very interesting because for me it raises the question of can a chain truly provide quality product in a comfortable atmosphere while treating its staff properly and at the same time practice responsible sourcing and support the local economy? Starwich seems to come pretty close. I see a great deal of thought has been put into the smaller things at Starwich. A few examples being the Wi-Fi, cell phone charging station, coffee cup lids, and the initial concept of the smartcard. The smaller things such as these are the things I was discussing last night with someone in the industry that I believe make the difference between one time customers and repeats. All in all a very interesting interview. I look forward to the Q&A to follow up on some of these ideas with Spiro. With over a month to the Q&A I would suggest people review this interview and Steve’s ARTICLE so that they can take full advantage of the opportunity this presents.
  2. Had dinner over at Starwich last night. I decided to go the uber-luxery route and had the Wagyu, fresh black truffle and garlic horseradish aioli on the Tuscan log. I was nervous with the addition of the horseradish fearing it may over power the flavors but it was very subtle. This was one of the better sandwiches I have ever had. The bread was fresh with a nice thick crust the Wagyu was cooked rare as it should be and is so often not in many cases. But of course the star of the show where the fresh black Perigord truffles (though they were not shaved tableside I could tell that they were freshly shaved and not sitting around presliced) that had a wonderful nose to them and were present throughout the whole sandwich. The sandwich was enjoyed with complimentary chips and a Stewart’s ginger beer. Will I be back definitely will I always order the Wagyu with black truffles probably not, there are some many other thing you can put black truffles on .
  3. Yeh, I am. I was thinking beer. I was also thinking of picking up some Sochu, Jinro, and/or Sake, but these are not truly Chinese drinks and I would not want to offend our hosts with what could be perceived as ignorance to their culture. (one of my growing pet peeves is the blurring of the Japanese, Chinese, Korean, Laos, Thai, etc... cultures into one big "Asian fusion" B.S. catagory.) I originally thought we should make some "Flaming Orange Gullys" but I don't feel like making a batch of Falernum. Plus hard spirits in BYOB's is a very tricky issue.
  4. Damn my cover has been blown. I only nap under the bar, the coatcheck is where my cot is. Kathleen: thanks for the hair compliment, I think yours looked great also. Megan: Sorry just send me the dry-cleaning bill philadining: Now everyone will want to move into my comfy little coatcheck room
  5. Let me add that it was great meeting Vadouvan and Philadining. As alway the drinks and company were wonderful. Also New Years was a superb and low key affair. Let me suggest that you try "The Rowe" a stellar cocktail created by Pegu's own Brian.
  6. am I the only one seeing little blue ? mark boxes. This has been the biggest let down this year
  7. here is the quote from this post.
  8. I'm pretty sure bitters have alcohol, but are treated separately because they're so damn bitter. ← To my knowledge bitters are considered non-potable, allowing them to be sold without the same restrictions as spirits. I beleive when Regan was working on his no.6 bitters he had trouble because they were considered to be "potable" a number of times.
  9. I was curious, how is this dish plated?
  10. The best advice may be dont drink to the point of being hungover. Worked for me.
  11. Blue Hill followed by Pegu in NYC. Traffic should be fun
  12. Fat Guy's Salon article
  13. Sam, you need to sub Pedialyte for the H2O.
  14. I just got my copy of Charles H. Baker's "The Gentelman's Companion" copy #859 of 1250.
  15. M.X.Hassett

    Gilt

    Sorry I know this is off topic but holy s&^$ this is some good oil. I shall be ordering a second case forthwith.
  16. Ah yes, I was going to suggest this but they(tweed/houndstooth) are a little bit harder to match .
  17. John, I know this is bordering on off topic chat but what is this "Euro-jacket" you speak of. This born at the wrong time curmudgeon would like to know. Cheers, Matt
  18. Nice writeup. I feel guilty now. La G used to be my twice monthly treat, shame on me for not going in a few years. The book is awesome it also has some nice history on the resta. and Charlie's family. I was curious how is the lounge in the front? I have not been there since the revamp. This is the last of its type in NYC and maybe the entire U.S. and it is nice to know it is still there.
  19. Thank you I was waiting for someone more eloquent then myself to state this point. As to chefs yelling at staff, well if you dismiss it for that reason you might as well dimiss a number/majority of all great restaurants. The chefs at the top of the game are incredibly passionate as any great artist is, that does not mean that after service everyone doesnt crack open a beer and relax. Back on topic: Yasuda gets my vote for the Best in my limited sushi experience.
  20. M.X.Hassett

    Telepan

    Cool what did you have? The quail, coddled eggs, and cassoulet, seem to be calling me.
  21. The best fabric I have found is escorial you can roll it in a ball and it will come out unwrinkled it has been my favored dining companion for a while now.
  22. Yeah a blue blazer is the travelers best friend not only is it formal enough, but it offers a variety of pockets for various things and if your like me and prefer english styles there is that neat little third ticket pocket. As to restaurants not requiring jackets I see it as one of the signs of the impending end of civilized society.
  23. Valid points. I agree with you on the duck. I have learned that you can do nothing but set yourself up for disappointment if you go anywhere with high expectations. It still happens to me though the most recent example being Rest. Eugene in Atl a few days ago. I will have to head over to L'Impero one of these days.
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