tommy

i lived on captain crunch with crunchberries and cheesesteaks at college. partly because the other food was just so bad, but mostly because i was usually stoned.

i've got several camping laterns, and plenty of batteries. i tend to buy batteries whenever i see a good deal. a few flashlights as well, which i always keep in the same exact spot (you don't want to go searching for flashlights with the power off). i always have dozens of bottles of water in the garage, and happen to have plenty of canned goods that i could certainly live on for a while, not that this would be subjectively enjoyable. i've got one hardwired old phone that i keep around. i'm betting that many don't, which is obviously a problem with no electricity. i have several portable radios in the form of boom boxes. i all too often run my car til empty, which is a bad habit on many levels. i should address that. during this past blackout, i wasn't fearful of going hungry, but i sure was fearful of not eating very well. that, of course, is no real worry at all. i wear comfortable shoes to the office if i'm going to the city, but i recommend to others that they leave a pair of comfortable shoes at their office just in case. new yorkers have seen a lot of walking with the events of the last two years. nothing wears you down more than a pair of pumps.

i rarely cook for myself. i either go out or order in. i think most of the enjoyment of cooking, for me, comes from the sharing aspect. otherwise, i'd just as soon not have to clean up and shop.

that article suggested that perhaps the neon sign "had to go." but i thought i read here that they weren't allowed to remove it.

hand, are you going to address my above questions? fyi, you're coming across as a shill. not that there's anything wrong with that mind you, but in a community like egullet, it generally does more harm than good.

i have to try this place. clearly.

i rather like an element of brett. or at least those flavors associated with brett.

i heard it was the hottest the food had been served since the place opened. actually, they're done filming.

saturday: steak tartare spicy tuna tartare (scallion, mayo, sriracha, toasted panko) gyoza (store bought) with dipping sauce of soy/vinegar/scallion/sesame oil. steamed buns with sweat bean paste (store bought)

could very well be. and what was rocco saying about not setting up anything with a payroll company? i mean, when you open a business with 50 employees, or whatever it is, you'd think you give ol' ADP a call in within the first week or 2.

all things considered, i think the blessing of meatballs would be one of the least offensive things the catholic church is dealing with. (disclaimer: i'm catholic.)

either i'm more tuned in to rocco's horrible acting, and the horrible set-ups for the product placement, or rocco's acting is just getting worse. you can see these things coming a mile away. which, of course, means they're that much more insulting. it was refreshing to see bourdain and ripert, instead of the usual cast of whining customers.

existing thread here with a lunch report from Bux.

It's actually in Palo Alto, California. Why they review it in a Pennsylvania newspaper is beyond me. on a related note, i love when people refer to NYC's "Babbo" as "Babbo's". why do people so often when to add the possessive "s" to restaurant and bar names? i suppose that's another thread.

great article, craig. it should be required reading for every server, manager, and bartender on the planet. clearly they all too often have no idea what they're doing.

no-one has mentioned price yet. i'm assuming dinner for 2 is about 70-80?

i went to the little ferry HAR yesterday for some tuna for sushi. the prices are quite reasonable for tuna. i got a pretty big chunk for about 13 bucks. i'm not sure what the $/# is, but it seemed very inexpensive. the fish was top-notch.

i thought the service at blue hill was very amateurish, especially the wine service. babbo, in my experience, excels in their wine service, especially considering the price point. i'm actually surprised that you don't agree!

M.san only reads one other food website and it was just general speculation. As a matter of interest, how many food websiets are there with a "presence" in the New York area ? significant websites? just 2.

from what i see, the cooks *are* cooking. and i really don't think that customers would look at the guy with the sling and say "gee, isn't that nice, he came to work." c'mon. and if they did, does it really matter? give me a break here.

that seems fundamentally different to me. he also probably doesn't hire butt-ugly people with questionable hygiene as hosts either. but i'm sure he'll let them in to eat.

we'll show them! (let's just steal their design )

as i recall, it was some anonymous person making a defamatory statement.

do they have specials? and if so, do they print them out, unlike their incredibly-annoying-and-mediocre-sister restaurant Radicchio? i stopped in for lunch yesterday. it was so hot in the place that i left. granted, it was only about 12.30 and they had probably just opened, but it was simply unacceptable.

i'm with ya. i thought there was way too much oil.